Description
This vibrant Beetroot Salad combines roasted, tender beets with tangy feta cheese, crunchy toasted walnuts, and fresh herbs, all tossed in a zesty lemon vinaigrette. A perfect Mediterranean-inspired dish that’s both nutritious and bursting with flavor, ideal as a light lunch or a colorful side salad.
Ingredients
Scale
Main Ingredients
- 3 medium beets, roasted, peeled, and diced
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons toasted walnuts (optional)
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice or red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Beets: Preheat the oven to 400°F. Wrap each beet individually in foil and roast for 45 to 60 minutes, or until tender when pierced with a fork. Remove from oven and allow to cool.
- Prepare the Beets: Once cooled, peel the skins off the beets and dice them into uniform pieces.
- Combine Salad Ingredients: In a large bowl, mix the diced beets and thinly sliced red onion evenly.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice or red wine vinegar, salt, and black pepper until well combined.
- Toss the Salad: Pour the dressing over the beet mixture and gently toss to ensure all pieces are coated with the dressing.
- Add Toppings and Serve: Sprinkle crumbled feta cheese, chopped fresh parsley, and toasted walnuts over the salad. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
Notes
- Wear gloves when handling beets to prevent staining your hands.
- Substitute goat cheese for feta cheese if preferred for a milder flavor.
- Add fresh arugula for an extra peppery freshness and crunch.
