Description
Beetroot and feta salad is a delightful dish that combines vibrant colors and rich flavors, packed with nutrients and perfect for a light lunch or side dish.
Ingredients
- Fresh beetroot: 2 medium-sized (about 300g)
- Arugula (rocket): 4 cups (about 100g)
- Feta cheese: 150g, crumbled
- Walnuts: 1/2 cup, toasted
- Fresh herbs: 2 tablespoons, chopped (such as parsley or dill)
- Balsamic reduction: 3 tablespoons
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Wash the beetroot thoroughly and cook in boiling water for 30-40 minutes until tender. Let cool, peel, and cut into small cubes.
- Crumble the feta cheese into small pieces.
- In a large mixing bowl, add arugula, drizzle with olive oil, and season with salt and pepper. Toss gently.
- Add the cubed beetroot, crumbled feta, toasted walnuts, and chopped herbs to the bowl and mix gently.
- Drizzle balsamic reduction over the salad just before serving and toss gently to combine.
Notes
- Choose firm, smooth-skinned beetroots for the best flavor.
- Greek feta is recommended for its rich flavor.
- Consider adding nuts or seeds for extra crunch.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: beetroot salad, feta cheese, healthy salad, Mediterranean salad, vegetarian recipes