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

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

Cook Mode Prevent your screen from going dark

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.