Beetroot Salad with Feta Cheese
Brighten up your table with this vibrant Beetroot Salad with Feta Cheese, a perfect harmony of earthy, creamy, and tangy flavors! Roasted beets are the star of this dish, their natural sweetness complemented by the zesty creaminess of crumbled feta cheese and the peppery bite of fresh arugula. Toasted walnuts add a satisfying crunch, while a drizzle of honey-balsamic vinaigrette ties all the ingredients together beautifully. Finished with a sprinkle of fresh mint leaves for a hint of freshness, this salad is as visually stunning as it is delicious. Ready in about an hour, this wholesome and nutrient-packed recipe is ideal for a light lunch, an elegant side dish, or a refreshing addition to your dinner table. Whether you're a beet enthusiast or exploring this vegetable for the first time, this salad is sure to impress with its balanced flavors and delightful textures.
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Ingredients
- 4 medium Beetroot
- 150 grams Feta cheese
- 100 grams Arugula
- 50 grams Walnuts
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 10 leaves Fresh mint leaves
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash and trim the beetroot, leaving about 1 inch of stem. Wrap each beetroot in aluminum foil.
Step 3
Place the wrapped beetroots on a baking sheet and roast in the preheated oven for 40-45 minutes or until they are fork-tender.
Step 4
While the beetroots are roasting, toast the walnuts in a dry skillet over medium heat, stirring occasionally, until golden and fragrant. Set them aside to cool.
Step 5
Once the beetroots are cooked, remove them from the oven and let them cool slightly. Use a paper towel to rub off the skins.
Step 6
Cut the peeled beetroots into bite-sized wedges.
Step 7
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
Step 8
In a large salad bowl, combine the arugula, roasted beetroot wedges, toasted walnuts, and crumbled feta cheese.
Step 9
Drizzle the dressing over the salad and toss gently to combine.
Step 10
Finely chop the fresh mint leaves and sprinkle them over the salad.
Step 11
Serve immediately or chill for a short time before serving. Enjoy your refreshing beetroot salad with feta cheese!
Nutrition Facts
| Serving size | (845.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1370.2 |
| Total Fat 108.6g | 0% |
| Saturated Fat 29.8g | 0% |
| Polyunsaturated Fat 28.5g | |
| Cholesterol 133.5mg | 0% |
| Sodium 3292.1mg | 0% |
| Total Carbohydrate 73.1g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 44.8g | |
| Protein 39.5g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1049.3mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2295.3mg | 0% |
Source of Calories