Description
A vibrant Beetroot and Feta Salad featuring sweet roasted beetroot, creamy feta cheese, crunchy walnuts, and crisp greens tossed in a tangy balsamic dressing. Perfect as a light lunch, healthy side dish, or elegant addition to any meal.
Ingredients
4 medium beetroots, roasted and sliced
100 g feta cheese, crumbled
2 cups mixed salad greens
1/4 red onion, thinly sliced
1/4 cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt to taste
Black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Wrap the beetroots in foil and roast for 40–50 minutes until tender.
- Allow the beetroots to cool slightly, then peel and slice them.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
- Arrange the mixed salad greens on a serving plate.
- Layer the sliced beetroot evenly over the greens.
- Sprinkle the red onion slices and toasted walnuts over the salad.
- Crumble the feta cheese on top.
- Drizzle the dressing evenly over the salad.
- Toss gently before serving or leave layered for presentation.
Notes
Swap walnuts with pecans or almonds for a different crunch.
Add orange slices or fresh mint for extra freshness.
Use goat cheese instead of feta for a tangier flavor.
For a heartier meal, add quinoa or grilled chicken.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate until serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
