Beet Salad Recipe With Feta and Zaatar
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
262 kcal
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Course
Salad
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Cuisine
Mediterranean
Beet Salad Recipe With Feta and Zaatar
Description
The salad begins with beets boiled until fork tender, peeled, and chopped into chunks. Kale is massaged with olive oil, fresh lemon juice, kosher salt, and sumac, a tangy Middle Eastern spice, softening the leaves while infusing them with flavor. The beets, shredded carrot, crumbled feta, and zaatar—a spicy herb blend—are combined with the kale and dressed ingredients to create a balanced mix. Toasted hazelnuts sprinkled on top contribute a crunchy, nutty element.
This dish offers varied textures—from the chewy, massaged kale and juicy beets to the creamy feta and crunchy nuts—and a mix of bright, earthy, and mildly herbal flavors. It can be enjoyed fresh as a vibrant side or a light main. The salad holds well refrigerated for a couple of days, though best assembled just before serving to maintain the kale's texture.
Using block feta crumbled fresh improves moisture compared to pre-crumbled varieties. Alternate greens like spring mix can replace kale, adjusting the dressing and assembly accordingly.
Ingredients
- 1 1/2 lb beet washed and cleaned
- 1/2 cup hazelnuts chopped
- 2 tbsp olive oil
- 1 lemon juice of
- 1/2 tsp kosher salt
- 1 tsp sumac
- 6 cups kale
- 4 oz feta cheese
- 1 tbsp zaatar
- 1 carrot shredded
Instructions
- Place the beets in a pot or a saucepan and fill the pot with water until it comes 2 inches above the beets. Turn the heat on to high and cook the beets for 40 to 60 minutes until they are fork tender. Once cooked, peel then and cut them into chunks.
- Roughly chop the hazelnuts. Place a small pan over medium heat and toast the hazelnuts for 5-10 minutes, stirring occasionally, until a bit golden.
- Place the kale in a bowl and add the olive oil with lemon juice, salt and sumac. Massage it using your fingers so every piece of kale is coated with the dressing.
- Add in the beets, crumbled feta, zaatar and carrots. Toss to combine. Transfer to a serving bowl and top with toasted hazelnuts.
Notes
- Prepare the beets and dressing ahead, but massage the kale and assemble the salad just before serving for best texture.
- Use block feta crumbled by hand to retain moisture; pre-crumbled feta may be drier.
- Spring mix can substitute for kale; toss the dressing with the greens in that case.
- Sumac and zaatar can be found at Middle Eastern stores or online for authentic flavor.
- Dressings and leftovers can be refrigerated for up to two days; consume fresh for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 812mg | 34% |
| Potassium | 1014mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 12807IU | 256% |
| Vitamin C | 118mg | 131% |
| Calcium | 453mg | 45% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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