Beetroot and Feta Salad

Name: Beetroot and Feta Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 people
Ingredients: 200 g cooked beetroot; 100 g feta cheese; 40 g walnuts; 100 g mixed salad leaves; 1 medium pear; 1 tablespoon lemon juice; 1 tablespoon extra virgin olive oil; 1 tablespoon balsamic glaze

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4 people
Calories
199 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean

Beetroot and Feta Salad

Dana Farley

Report

Beetroot and Feta Salad is a delicious and colorful side dish made with roasted red beets, tangy feta cheese, sweet pear, and walnuts tossed with green leaves.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

200 g cooked beetroot
100 g feta cheese
40 g walnuts
100 g mixed salad leaves
1 medium pear
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic glaze

Add to Shopping List

Instructions

If using raw beetroot, roasting is the best option as it gives the beets extra sweetness and a richer flavor.
Simply preheat the oven to 190 °C (375° F) and wrap your beets in tin foil.
Place them on a baking tray and cook them until you can pierce them with a small knife. Depending on the size of the beetroot, it might take 45 to 75 minutes.
Let the beetroots cool down before peeling them. You can bake your beetroots for up to 5 days in advance and keep them refrigerated in an airtight container until you want to use them.
If using cooked beetroot, remove them from the packaging and let them drain on a colander.
Cut the beetroots in halves and then into wedges. Set them aside.
Prepare the rest of the ingredients before starting to build your Beetroot Salad With Feta.
Cut the feta cheese into small cubes.
Lightly toast the walnuts and cut them into chunks.
Peel and cube the pear and sprinkle on a tablespoon of lemon juice to prevent it from browning.
To build your Beetroot Walnut Feta Salad, place the salad leaves into a large bowl.
Drizzle with half of the olive oil and balsamic glaze, and gently toss to combine.
Arrange the salad leaves into a large serving bowl or individual bowls.
Add the beetroot wedges, feta cubes, walnuts, and chopped pear along with the lemon juice.
Drizzle on the rest of the olive oil and balsamic, gently toss them, check the seasoning and add some salt if necessary.

Equipments used:

Notes

Use a block with a creamy texture that's been refrigerated in the brine. Stay away from crumbled feta, which usually is too salty and dry.
Roast the walnuts in a preheated oven to 140° C (285° F) for 20 minutes for intensifying the flavor.
If you are worried about beets staining your hands purple, wear a pair of plastic kitchen gloves. I personally don't mind it as they go off after a couple of washing up!
You can bake your beetroots for up to 5 days in advance and keep them refrigerated in an airtight container until you want to use them.
Dress the salad leaves just before serving to avoid them getting soggy.
If you don't want the beets to turn everything pink, don't toss them into the salad, sprinkle them separately on top after tossing the rest of the ingredients together.

Nutrition Information

Show Details

Calories 199kcal (10%) Carbohydrates 11g (4%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Cholesterol 22mg (7%) Sodium 328mg (14%) Potassium 378mg (11%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1853IU (37%) Vitamin C 21mg (23%) Calcium 162mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 199 kcal

% Daily Value*

Calories	199kcal	10%
Carbohydrates	11g	4%
Protein	7g	14%
Fat	16g	25%
Saturated Fat	4g	20%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	5g	25%
Cholesterol	22mg	7%
Sodium	328mg	14%
Potassium	378mg	8%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1853IU	37%
Vitamin C	21mg	23%
Calcium	162mg	16%
Iron	1mg	6%