A lightweight 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 major time saver!
Why I Love This Recipe
This Beetroot Salad with Feta is refreshing, nutrient-packed, and stuffed with taste. I’m all for a salad with out lettuce or leafy greens occasionally and this one undoubtedly suits the invoice.
As a dietitian I do know that beets are a superb supply of antioxidants like vitamin C, carotenoids, and betalains, and comprise 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 perform.
The beets on this salad are earthy and tender and complimented nicely 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 record and you may even put together the beets forward of time so it comes collectively shortly if you’re able to eat or serve. This beet salad makes an excellent lunch or facet dish with dinner.
Elements You’ll Want
Notes on Elements
beets: earthy, barely candy and stuffed with taste. To avoid wasting time, you should purchase cooked beets on the grocery retailer however they are typically smaller in dimension so you could wish to double the quantity.
crumbled feta: gives a creamy texture and saltiness that balances out the beets properly. I additionally make this salad with goat cheese as a substitute of feta relying on what I’ve in my fridge!
toasted walnuts: provides some monounsaturated fats and plant-based protein. You don’t must 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
Gear You’ll Want (affiliate hyperlinks – when you make a purchase order I obtain a small fee):
The way 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 probably want extra cooking time.
- Slice beets. Place beets reduce facet down on chopping board and slice into half moon shapes, about 1/4-inch thick.
- Assemble and serve. Add beets to a medium dimension bowl with feta, toasted walnuts and microgreens. Prime with desired quantity of dressing and toss to coat.
Skilled Ideas
- The beets may be prepped forward of time by roasting, peeling, and chopping them upfront. As soon as that is executed, the salad may be assembled in minutes if you’re able to eat or serve.
- In the event you don’t have time to roast beets upfront, you can too select to purchase pre-cooked beets on the retailer to avoid wasting time (and clear up!).
- Talking of unpolluted up, beets stain very simply so be conscious if you’re dealing with them. Typically I wish to put on gloves when peeling and chopping them.
Recipe FAQs
Can I exploit canned beets as a substitute of contemporary?
Sure, you may! I haven’t made this recipe with canned beets but however suppose that might be an excellent different and timesaver.
What makes beets style higher?
Beets go nicely with citrus flavors, garlic, vinegar, and loads of salt to enhance their earthy, deep taste. They stand as much as daring flavors, so that they pair nicely with cheeses like feta, goat, brie, or blue cheese.
What’s the easiest way to prepare dinner beets?
Beets may be steamed, boiled, or roasted. I like roasting beets as I discover it brings out their earthy, barely candy taste. I counsel roasting beets in foil packets to assist them retain moisture and prepare dinner to tender perfection.
Storage and Preparation
Beet salad leftovers may 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 Hen Potatoes and Inexperienced Beans
Immediate Pot Cream of Mushroom Soup
Spiced Roasted Butternut Squash Soup
For extra salad inspiration, try my different recipes under!
Fall Harvest Salad Stuffed Acorn Squash
Center Japanese-Impressed Spiced Quinoa Salad with Eggplant and Pomegranate
Thai-Impressed Salad with Hen and Peanut Dressing
Charred Asparagus Salad with Egg
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Description
A lightweight 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 major time saver!
- 4 giant 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 probably want extra cooking time.
- Slice beets in half lengthwise. Place reduce facet down on chopping board and slice into half moon shapes, about 1/4-inch thick.
- Add beets to a medium dimension bowl. Add feta, toasted walnuts and microgreens.
- Add desired quantity of dressing and toss salad to coat.
Notes
- Feta may be simply substituted with goat cheese (I make this salad with each forms of cheese).
- Beets can simply stain clothes, palms, and many others. so be conscious when dealing with.
- In the event you don’t have time to roast beets, you should purchase cooked beets on the grocery retailer – these beets are typically smaller in dimension so you could wish 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
