Beetroot and Feta Salad
Bright, vibrant, and packed with flavors, this Beetroot and Feta Salad is a perfect balance of earthy, creamy, and tangy notes. Featuring oven-roasted beetroot for a naturally sweet base, crumbled feta for a creamy contrast, and toasted walnuts for a delightful crunch, this salad is as satisfying as it is stunning. A handful of peppery arugula, a drizzle of honey-balsamic dressing, and a sprinkle of fresh parsley bring freshness and a touch of zest to every bite. Perfect as a light lunch, a side dish, or a festive starter, this nutritious recipe is easy to prepare and sure to impress. Whether you're craving a wholesome meal or a showstopping salad for entertaining, this Beetroot and Feta Salad delivers on every front.
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Recipe Information
Ingredients
- 4 large Fresh beetroot
- 150 grams Feta cheese
- 50 grams Walnuts
- 100 grams Arugula (rocket)
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Begin by preheating your oven to 200°C (400°F).
Wash the beetroot thoroughly, pat them dry with a kitchen towel, and wrap each one individually in aluminum foil.
Place the wrapped beetroot onto a baking sheet and roast them in the preheated oven for about 45 minutes or until tender.
While the beetroot is roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
Once the beetroot is cooked and cooled enough to handle, peel off the skins using gloves to avoid staining your hands.
Cut the peeled beetroot into bite-sized wedges and set aside to cool completely.
Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and golden brown. Set aside to cool.
Assemble the salad by placing the arugula on a serving platter or large bowl.
Scatter the beetroot wedges over the arugula, then crumble feta cheese and sprinkle over the salad.
Add the toasted walnuts on top and drizzle the dressing evenly over the salad.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 3559 mg | 155% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 68.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1104 mg | 85% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3430 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
