Roasted Beetroot and Feta Salad Recipe

Roasted Beetroot and Feta Salad Recipe

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This Roasted Beetroot & Feta Salad is a feast for the eyes and the taste buds. Combining the earthy sweetness of roasted beets with the tangy saltiness of feta cheese, this dish is perfect as a side salad or a light main course. Packed with antioxidants, vitamins, and fiber, beetroots not only add a vibrant splash of color to your plate but are also great for boosting heart health and stamina. This easy-to-make recipe takes you on a culinary journey that blends freshness and nourishment in every bite.

Ingredients:

  • 4 medium-sized beetroots, peeled and diced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • 100 grams of feta cheese, crumbled
  • 1/4 cup roasted walnuts, roughly chopped
  • 2 cups mixed greens (arugula, spinach, or any leafy greens of your choice)
  • 1/4 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons fresh mint leaves, finely chopped
  • 2 tablespoons fresh parsley, finely chopped

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Peel and dice the beetroots into bite-sized cubes.
  2. Roast the Beets: In a mixing bowl, toss the diced beetroots with olive oil, balsamic vinegar, honey, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 30-35 minutes or until tender and slightly caramelized, flipping halfway through.
  3. Prepare the Dressing: While the beets are roasting, prepare the salad dressing. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Adjust the seasoning as needed.
  4. Assemble the Salad: In a large salad bowl, add the mixed greens, roasted walnuts, cherry tomatoes, and thinly sliced red onions. Once the beets are roasted, let them cool slightly before adding them to the salad.
  5. Add Finishing Touches: Drizzle the salad with the prepared dressing. Toss gently to combine. Sprinkle the crumbled feta cheese, fresh mint, and parsley on top.
  6. Serve: Serve immediately, garnished with extra herbs if desired. This salad is perfect for any occasion, and you can serve it slightly warm or chilled.

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