Description
This Beetroot Salad with Feta and Walnuts is a vibrant, flavorful dish featuring earthy roasted beetroot, creamy feta, crunchy walnuts, and fresh mint, all tossed in a simple balsamic dressing. It’s perfect as a side salad or a light, refreshing meal.
Ingredients
4 Beetroots, raw
60 g Walnuts
100 g Feta, crumbled
10 g Fresh mint, chopped
For the dressing:
1/2 tbsp Olive oil
1 tbsp Balsamic vinegar
1/2 tsp Garlic granules
Salt and pepper, to taste
Instructions
- Preheat the oven to 200℃ fan/220℃/Gas Mark 7.
- Place the raw beetroots on a baking tray and roast for about 1 hour, or until tender when pierced with a knife.
- Allow the beetroots to cool slightly, then peel and slice or dice them into bite-sized pieces.
- Toast the walnuts in a dry frying pan over medium heat for 2–3 minutes, stirring occasionally, until golden and fragrant. Set aside to cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic granules, salt, and pepper to make the dressing.
- Place the beetroot pieces in a serving bowl and add the toasted walnuts, crumbled feta, and chopped mint.
- Drizzle the dressing over the salad and gently toss to combine.
- Garnish with extra mint leaves or a few crumbles of feta before serving.
Notes
Add sliced oranges or pomegranate seeds for extra color and sweetness.
Swap feta for goat cheese for a creamier flavor.
Use pre-cooked (non-pickled) beetroot for a time-saving option.
Add baby spinach or rocket for a heartier salad.
Store leftovers in the fridge for up to 2 days; best served fresh.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 10 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 18 mg
