Fresh Beet Salad with Feta and Walnuts
Bright, earthy, and bursting with texture, this **Fresh Beet Salad with Feta and Walnuts** is a colorful celebration of wholesome ingredients. Perfectly roasted beets are the star of the show, offering natural sweetness and vibrant color, while creamy crumbled feta and crunchy toasted walnuts add contrast and richness. A zesty honey mustard dressing, infused with lemon juice and balsamic vinegar, ties it all together with a tangy-sweet kick. Accentuated by the freshness of parsley and the sharp bite of thinly sliced red onion, this hearty salad delivers a perfect balance of flavors. Whether served as a light appetizer, side dish, or even a vegetarian main, this recipe effortlessly elevates any meal and is ready to impress in under an hour. Ideal for entertaining or a weeknight treat, this salad is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces medium-sized beets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 grams feta cheese, crumbled
- 50 grams walnuts, toasted
- 2 tablespoons fresh parsley, chopped
- 0.5 pieces small red onion, thinly sliced
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 200°C (400°F).
Wash and trim the beets, leaving about an inch of the stem to avoid excessive color bleeding.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast in the oven for 40-45 minutes or until a knife easily pierces through.
While the beets are roasting, prepare the dressing by whisking together honey, Dijon mustard, balsamic vinegar, and lemon juice in a small bowl. Gradually add olive oil and continue whisking until emulsified, then season with salt and pepper.
Once beets are done, remove them from the oven and leave them wrapped to cool slightly.
Peel the beets by rubbing the skin off with your hands or using a paper towel; it should come off easily.
Slice the peeled beets into thin wedges and place them in a large salad bowl.
Add crumbled feta cheese, toasted walnuts, sliced red onion, and chopped parsley to the beets.
Drizzle the honey mustard dressing over the salad.
Toss everything together gently to combine and coat with the dressing.
Serve immediately or chill in the refrigerator for up to an hour to let flavors meld before serving.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 61.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2256 mg | 48% | |
*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.
