Picture the vibrant hues of roasted beets mingling with creamy feta cheese and crunchy walnuts in a delightful symphony of flavors.
This Beet and Feta Salad is a breeze to prepare, offering a cozy and indulgent Mediterranean escape.
As the beets roast, their sweetness intensifies, perfectly complementing the tangy dressing.
Each bite is a demonstration of the magic of simple ingredients coming together. Let’s bring this dish to life!
Kitchen Tools Required
- 1 Baking sheet
- 1 Aluminum foil
- 1 Large mixing bowl
- 1 Small whisk
- 1 Salad serving spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 100 grams feta cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 2 cups mixed greens
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Beet and Feta Salad, you can follow this timeline:
- Reading and Preparation:
- Allocate 5 minutes to read through the recipe and gather all the necessary ingredients and equipment.
- Pre-cooking Setup:
- Preheat the oven to 400°F (200°C) – 5 minutes (can be done while gathering ingredients).
- Beets Preparation:
- Wrap each beet individually in aluminum foil – 5 minutes.
- Place the wrapped beets on a baking sheet.
- Roasting Beets:
- Roast the beets in the preheated oven – 45 minutes.
- Salad Dressing Preparation:
- While the beets are roasting, use the time to prepare the dressing by whisking together the olive oil, balsamic vinegar, honey, lemon juice, salt, and black pepper – 5 minutes.
- Beets Cooling:
- Once the roasting is done, allow the beets to cool – 10 minutes.
- Beets Slicing:
- Peel and slice the cooled beets – 5 minutes.
- Salad Assembly:
- Add the sliced beets to the bowl with the dressing and toss – 2 minutes.
- Add mixed greens, crumbled feta cheese, and chopped walnuts to the bowl and gently toss – 3 minutes.
- Final Touches:
- Transfer the salad to a serving platter and sprinkle with fresh parsley – 3 minutes.
- Serving:
- Serve the salad chilled or at room temperature.
Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the oven for 45 minutes or until tender.
Allow the beets to cool for 10 minutes, then peel and slice them.
In a large mixing bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and black pepper.
Add the sliced beets to the bowl and toss them with the dressing.
Add the mixed greens, crumbled feta cheese, and chopped walnuts to the bowl.
Gently toss all the ingredients together until well combined.
Transfer the salad to a serving platter and sprinkle with fresh parsley.
Serve the salad chilled or at room temperature.
Serving Tips
- Grilled Chicken: Pair the salad with grilled chicken for a complete and protein-rich meal.
- Crusty Bread: Serve with crusty bread to soak up the delicious dressing and add a satisfying crunch.
- Quinoa: Add a side of quinoa for extra fiber and nutrients to make the meal more filling.
- Roasted Vegetables: Complement the salad with a medley of roasted vegetables for a warm and comforting side.
- White Wine: Enjoy with a glass of chilled white wine to enhance the salad’s fresh and tangy flavors.
Storage
Store leftover beet and feta salad in an airtight container in the refrigerator for up to three days.
Keep dressing separate to maintain freshness and prevent greens from becoming soggy.
Freezing
To freeze Beet and Feta Salad, separate the beets from other ingredients.
Store beets in airtight containers.
Add fresh greens, feta, and dressing after thawing for ideal texture and flavor.
Reheating
To reheat Beet and Feta Salad, warm the beets separately in the oven at a low temperature.
Avoid reheating the entire salad. This will help maintain the texture of greens and feta.
Final Thoughts
Beet and Feta Salad is a delightful dish that beautifully combines earthy beets with tangy feta cheese.
The Mediterranean flavors of this salad make it a revitalizing choice for any meal.
To guarantee the best taste, allow the beets to roast thoroughly, bringing out their natural sweetness.
The balance of honey and lemon juice in the dressing can be adjusted to suit your personal preference.
This salad can be prepared in advance, making it an excellent option for gatherings or meal prep.
Whether served chilled or at room temperature, it’s sure to be a crowd-pleaser.
Frequently Asked Questions
Can I Substitute the Feta Cheese With a Vegan Alternative?
Yes, you can substitute feta with a vegan alternative like almond or tofu-based feta. Choose one with a tangy, salty flavor to maintain balance. Crumble it over the salad for a visually appealing and flavorful finish.
How Can I Make the Salad Spicier?
Add a pinch of cayenne pepper or finely chopped jalapeños to the dressing for heat. Consider sprinkling red pepper flakes over the finished dish for a vibrant look. Balance the spice with extra honey if needed.
Are There Any Suitable Nut-Free Alternatives to Walnuts?
Substitute walnuts with pumpkin seeds or sunflower seeds for a nut-free crunch. Toast them lightly to enhance flavor. Their earthy taste pairs well with the salad’s sweetness and tang. Sprinkle seeds evenly for a visually appealing presentation.
What Wine Pairs Well With Beet and Feta Salad?
Pair your salad with a crisp Sauvignon Blanc. Its citrus notes complement feta’s tanginess and contrast beet’s earthiness. Serve the wine chilled in a clear glass to enhance its vibrant color and elevate the dining experience.
Is This Salad Suitable for a Low-Carb Diet?
You can consider this salad for a low-carb diet. Focus on portion control. The beets add natural sweetness, while feta and walnuts provide richness. Present on a vibrant platter. Adjust honey for less sugar, enhancing flavors.
Beet and Feta Salad
Equipment
- 1 Baking sheet
- 1 aluminum foil
- 1 large mixing bowl
- 1 small whisk
- 1 salad serving spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 100 grams feta cheese crumbled
- 1/4 cup walnuts toasted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 2 cups mixed greens
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets in the oven for 45 minutes or until tender.
- Allow the beets to cool for 10 minutes, then peel and slice them.
- In a large mixing bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and black pepper.
- Add the sliced beets to the bowl and toss them with the dressing.
- Add the mixed greens, crumbled feta cheese, and chopped walnuts to the bowl.
- Gently toss all the ingredients together until well combined.
- Transfer the salad to a serving platter and sprinkle with fresh parsley.
- Serve the salad chilled or at room temperature.
Notes
