This Beetroot and Feta Salad is a vibrant and healthy dish that combines the earthy sweetness of roasted or boiled beets with the creamy saltiness of feta cheese. The addition of fresh herbs and a tangy vinaigrette elevates the flavor profile, making this salad a delicious and satisfying option for a light lunch or a refreshing side dish. Perfect for any season, this salad brings a burst of color to your table and is rich in nutrients, making it as nutritious as it is beautiful.
Ingredients:
- 4 medium beetroots, roasted or boiled, peeled and cubed
- 100g (3.5 oz) feta cheese, crumbled
- 1 small red onion, thinly sliced
- 2 cups arugula or mixed salad greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Fresh parsley or mint, chopped (optional)
- Toasted walnuts or pine nuts for garnish (optional)
Instructions:
- Prepare the beets: If roasting, preheat the oven to 200°C (400°F). Wrap the beets in aluminum foil and roast for 45-60 minutes until tender. If boiling, place the beets in a pot of water and simmer for about 30-40 minutes, or until soft. Once cooked, peel the beets and cut them into cubes.
- Assemble the salad: In a large bowl, combine the cubed beets, red onion, and salad greens.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), lemon juice, salt, and pepper until well combined.
- Dress the salad: Pour the dressing over the beet mixture and toss gently to combine.
- Add the feta: Sprinkle the crumbled feta over the salad.
- Garnish: Add fresh herbs and toasted nuts if desired for an extra layer of flavor and crunch.
- Serve: Serve immediately as a side dish or a light meal.
Enjoy this delicious blend of flavors!
