Beetroot and Feta Salad
A vibrant Mediterranean salad combining earthy roasted beets with sharp, tangy Greek feta. Zesty lemon oil ties together the sweetness of beets, peppery arugula, and toasted walnut crunch for a nutrient-rich, visually stunning dish perfect for meals or leftovers.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
4 large beetroots, fresh washed and trimmed
200g authentic Greek sheep milk feta cheese
50g walnuts, toasted
100g baby arugula
3 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
Sea salt and finely ground black pepper, to taste
Instructions
Preheat oven to 200°C (400°F)
Wrap unpeeled beets in aluminum foil with a drizzle of olive oil
Roast for 45-60 minutes until tender
Cool completely then peel with paper towel
Slice roasted beets into wedges or cubes
Whisk olive oil, lemon juice, salt, and pepper to make dressing
Arrange arugula on platter
Toss beet slices with dressing and arrange on arugula
Crumble feta over top
Sprinkle toasted walnuts across the surface
Notes
For best flavor, roast beets until slightly caramelized
Leftover salad keeps well refrigerated for 2-3 days
Feta can be substituted with crumbled mozzarella or halal-certified goat cheese
Toasting walnuts in a dry skillet intensifies their flavor before adding to salad
Nutrition
- Serving Size: 1 bowl (approx. 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Find it online: https://www.blinkitchen.com/beetroot-and-feta-salad/