Dairy-Free Beetroot Salad with Feta Cheese
Bright, vibrant, and bursting with flavor, this Dairy-Free Beetroot Salad with Feta Cheese is a perfect choice for a light lunch or side dish. Featuring tender, oven-roasted beetroots paired with creamy, dairy-free feta, crisp arugula, and crunchy walnuts, this salad is a delightful mix of textures and tastes. A zesty homemade dressing made with balsamic vinegar, fresh lemon juice, honey, and olive oil adds a tangy-sweet note that ties everything together beautifully. Garnished with fresh parsley, this easy-to-make salad is not only visually stunning but also packed with nutrients. Whether you're catering to a dairy-free diet or just looking for a healthy and delicious recipe, this beetroot salad will become a new favorite on your table. Perfect for meal prep and served best chilled, it's ideal for everything from casual gatherings to holiday feasts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium fresh beetroots
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 100 grams dairy-free feta cheese
- 100 grams fresh arugula (rocket)
- 50 grams walnuts
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroots thoroughly and wrap them individually in aluminum foil. Place them on a baking tray.
Roast the wrapped beetroots in the preheated oven for about 40-45 minutes or until tender when pierced with a fork.
While the beetroots are roasting, prepare the salad dressing. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, sea salt, and black pepper. Set aside.
Once the beetroots are done, remove them from the oven and let them cool slightly. When cool enough to handle, peel off the skins using your hands or a small knife.
Cut the peeled beetroots into bite-sized wedges and place them in a mixing bowl.
Add the chopped dairy-free feta cheese, arugula, and walnuts to the bowl with the beetroots.
Drizzle the prepared dressing over the salad ingredients and gently toss everything together to combine.
Transfer the salad to a serving platter or bowl. Sprinkle fresh parsley over the top as a garnish.
Serve immediately or chill in the refrigerator for 20 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 34.2 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1822 mg | 39% | |
*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.
