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Beetroot Salad with Feta and Walnuts Recipe

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3.8 from 8 reviews

A vibrant and nutritious Beetroot Salad featuring roasted beets paired with crunchy toasted walnuts, creamy crumbled feta, and fresh mint. Dressed with a simple balsamic vinaigrette infused with garlic and olive oil, this salad offers a perfect balance of earthy, tangy, and nutty flavors, making it an ideal starter or side dish.

Ingredients

Salad

  • 4 Beetroots (Raw)
  • 60 g Walnuts
  • 100 g Feta (Crumbled)
  • 10 g Fresh mint (Chopped)

Dressing

  • 1/2 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 1/2 tsp Garlic granules
  • Salt and pepper (To taste)

Instructions

  1. Roast the beetroots: Preheat the oven to 200℃ fan/220℃ conventional/Gas Mark 7. Place the whole raw beetroots on a baking tray. Roast them for about 1 hour or until you can easily pierce through with a knife, indicating tenderness. Allow them to cool before peeling off the skins and slicing them into pieces.
  2. Toast the walnuts: Heat a dry pan over medium heat. Add the walnuts and toast for 2 to 3 minutes, stirring occasionally to prevent burning. Toast until the walnuts release a fragrant aroma and become slightly darker in color. Remove from heat and set aside to cool.
  3. Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, garlic granules, and salt and pepper to taste until well combined and emulsified.
  4. Assemble the salad: Place the sliced beetroot into a serving bowl. Add the toasted walnuts, crumbled feta cheese, and chopped fresh mint leaves.
  5. Toss and serve: Drizzle the prepared dressing over the beetroot mixture and gently toss to combine all the ingredients evenly. Garnish with additional mint leaves if desired. Serve immediately.

Notes

  • Roasting the beets enhances their natural sweetness and softens their texture.
  • Toast walnuts carefully to avoid burning, which can impart bitterness.
  • For a nuttier flavor, walnuts can be lightly chopped before toasting if preferred.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • Substitute feta with a vegan cheese alternative for a vegan version.

Find it online: https://bitezly.com/beetroot-salad-with-feta-and-walnuts-recipe/