This Roasted Beetroot Salad with Feta and Walnuts is a vibrant and nutritious dish that combines the earthiness of beets with the creaminess of feta and the crunch of walnuts. It’s a perfect addition to any meal or can be enjoyed as a light lunch. The flavors are elevated with a simple balsamic vinaigrette, making this salad both refreshing and satisfying.
Ingredients:
For the Salad:
- 4 medium-sized beetroots
- 100g (3.5 oz) feta cheese, crumbled
- 50g (1.75 oz) walnuts, roughly chopped
- 2 cups mixed salad greens (arugula, spinach, or baby kale)
- 1 small red onion, thinly sliced
- Fresh herbs (such as parsley or dill) for garnish
For the Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- Roast the Beetroots:
- Preheat your oven to 200°C (400°F).
- Wash and trim the beetroot, wrapping each individually in aluminum foil.
- Place the wrapped beetroots on a baking sheet and roast for about 45-60 minutes, or until a fork easily pierces through them.
- Once done, allow the beets to cool, then peel and slice them into wedges or cubes.
- Prepare the Vinaigrette:
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey (or maple syrup), and olive oil.
- Season with salt and pepper to taste. Set aside.
- Assemble the Salad:
- In a large salad bowl, combine the roasted beetroot, salad greens, red onion, and walnuts.
- Drizzle the balsamic vinaigrette over the salad and gently toss to combine.
- Add Feta and Garnish:
- Top the salad with crumbled feta cheese and fresh herbs.
- Serve immediately or let it chill in the refrigerator for 10-15 minutes for the flavors to meld.
- Enjoy:
- This salad can be enjoyed on its own or as a side dish with grilled chicken or fish. Enjoy the vibrant colors and delicious flavors of this healthy beetroot salad!