A light-weight lunch or scrumptious facet dish, this salad with beetroot and feta is made with tender roasted beets, salty feta, crunchy walnuts and microgreens and topped off with a tangy balsamic French dressing. Purchase cooked beets on the grocery retailer for a big time saver!
Why I Love This Recipe
This Beetroot Salad with Feta is refreshing, nutrient-packed, and filled with taste. I’m all for a salad with out lettuce or leafy greens sometimes and this one undoubtedly matches the invoice.
As a dietitian I do know that beets are a superb supply of antioxidants like vitamin C, carotenoids, and betalains, and include a number of nutritional vitamins and minerals like potassium, folate, iron, and manganese. They’re additionally excessive in nitrates that play a task in regulating blood stress, lowering oxidative stress, selling cardiovascular well being, and enhancing lung operate.
The beets on this salad are earthy and tender and complimented effectively with the saltiness from the feta and crunch from the walnuts. I additionally love this recipe with creamy goat cheese and infrequently change up the cheese with whichever I’ve readily available. The dressing is a tangy balsamic French dressing that’s each deliciously contemporary and refreshing.
This salad has a brief ingredient checklist and you’ll even put together the beets forward of time so it comes collectively rapidly whenever you’re able to eat or serve. This beet salad makes a terrific lunch or facet dish with dinner.
Components You’ll Want
Notes on Components
beets: earthy, barely candy and filled with taste. To avoid wasting time, you should purchase cooked beets on the grocery retailer however they are typically smaller in measurement so it’s possible you’ll need to double the quantity.
crumbled feta: supplies a creamy texture and saltiness that balances out the beets properly. I additionally make this salad with goat cheese as an alternative of feta relying on what I’ve in my fridge!
toasted walnuts: provides some monounsaturated fats and plant-based protein. You don’t should toast your walnuts, however I undoubtedly suggest it for that additional nutty taste!
microgreens: add a lift of contemporary taste and are loaded with vitamin A, E, C and Okay, and minerals comparable to calcium, magnesium, iron, selenium and zinc
balsamic vinegar: provides a wealthy, candy, and fruity taste
dijon mustard: acts as an emulsifier to assist incorporate the olive oil and vinegar
honey: provides a contact of sweetness to the dressing
olive oil: acts as the bottom of the dressing
thyme: provides an earthy, minty, lemony taste to the dressing
salt and pepper: taste enhancers
Tools You’ll Want (affiliate hyperlinks – should you make a purchase order I obtain a small fee):
Tips on how to Make Beetroot Salad with Feta
- Roast beets. Wrap beets loosely in aluminum foil and roast on a baking sheet till fork-tender, about 60-90 minutes. Be sure you examine them each 20-Half-hour and if they appear dry or scorched, pour a tablespoon of water over them earlier than re-wrapping.
- Make dressing. Whereas beets are roasting (or cooling!) mix balsamic vinegar, dijon mustard, honey, thyme, salt, olive oil, and black pepper in a small bowl or mason jar.
- Peel beets. As soon as cool sufficient to deal with (about 20 minutes), peel the skins away utilizing a paper towel or along with your fingers beneath water. In the event that they don’t peel simply, they seemingly want extra cooking time.
- Slice beets. Place beets lower facet down on chopping board and slice into half moon shapes, about 1/4-inch thick.
- Assemble and serve. Add beets to a medium measurement bowl with feta, toasted walnuts and microgreens. Prime with desired quantity of dressing and toss to coat.
Skilled Suggestions
- The beets will be prepped forward of time by roasting, peeling, and chopping them prematurely. As soon as that is accomplished, the salad will be assembled in minutes whenever you’re able to eat or serve.
- Should you don’t have time to roast beets prematurely, you too can select to purchase pre-cooked beets on the retailer to avoid wasting time (and clear up!).
- Talking of fresh up, beets stain very simply so be aware whenever you’re dealing with them. Generally I wish to put on gloves when peeling and chopping them.
Recipe FAQs
Can I take advantage of canned beets as an alternative of contemporary?
Sure, you may! I haven’t made this recipe with canned beets but however assume that might be a terrific different and timesaver.
What makes beets style higher?
Beets go effectively with citrus flavors, garlic, vinegar, and loads of salt to enhance their earthy, deep taste. They stand as much as daring flavors, in order that they pair effectively with cheeses like feta, goat, brie, or blue cheese.
What’s one of the simplest ways to cook dinner beets?
Beets will be steamed, boiled, or roasted. I like roasting beets as I discover it brings out their earthy, barely candy taste. I recommend roasting beets in foil packets to assist them retain moisture and cook dinner to tender perfection.
Storage and Preparation
Beet salad leftovers will be saved in an hermetic container within the fridge for as much as 3-4 days.
You may roast the beets forward of time after which assemble the salad when able to serve / eat!
Recipes That Pair Nicely
Sheet Pan Rooster Potatoes and Inexperienced Beans
Immediate Pot Cream of Mushroom Soup
Spiced Roasted Butternut Squash Soup
For extra salad inspiration, take a look at my different recipes beneath!
Fall Harvest Salad Stuffed Acorn Squash
Center Jap-Impressed Spiced Quinoa Salad with Eggplant and Pomegranate
Thai-Impressed Salad with Rooster and Peanut Dressing
Charred Asparagus Salad with Egg
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Description
A light-weight lunch or scrumptious facet dish, this salad with beetroot and feta is made with tender roasted beets, salty feta, crunchy walnuts and microgreens and topped off with a tangy balsamic French dressing. Purchase cooked beets on the grocery retailer for a big time saver!
- 4 massive beets, stems eliminated and scrubbed completely
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts
- 1/2 cup microgreens
For the balsamic French dressing:
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 3/4 cup olive oil
- freshly floor black pepper, to style
- Wrap beets loosely in aluminum foil and place on a baking sheet. Roast till beets are fork-tender, about 60-90 minutes (relying on the dimensions of the beets), checking each 20-Half-hour. If beets look dry or scorched, pour a tablespoon of water over the beets earlier than re-wrapping.
- Set beets apart to allow them to cool earlier than peeling. As soon as beets are cool sufficient to deal with (about 20 minutes), peel the skins away utilizing a paper towel or along with your fingers beneath water. If the beets don’t peel simply, they seemingly want extra cooking time.
- Slice beets in half lengthwise. Place lower facet down on chopping board and slice into half moon shapes, about 1/4-inch thick.
- Add beets to a medium measurement bowl. Add feta, toasted walnuts and microgreens.
- Add desired quantity of dressing and toss salad to coat.
Notes
- Feta will be simply substituted with goat cheese (I make this salad with each kinds of cheese).
- Beets can simply stain clothes, arms, and many others. so be aware when dealing with.
- Should you don’t have time to roast beets, you should purchase cooked beets on the grocery retailer – these beets are typically smaller in measurement so it’s possible you’ll need to double the quantity.
- Prep Time: quarter-hour
- Cook dinner Time: 60 minutes
- Class: Salad
- Technique: Roast
Key phrases: beetroot salad, beetroot salad with feta, feta beetroot salad, beet salad with feta
#Salad #Beetroot #Feta
