Vibrant Beet & Feta Salad

$- 2 medium-sized beets, roasted and diced - 100g feta cheese, crumbled - 1 cup fresh arugula or baby spinach - 1/4 red onion, thinly sliced - 1/4 cup walnuts, roughly chopped - 2 tablespoons extra virgin olive oil - 1 tablespoon balsamic vinegar - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped, for garnish Gathering the right ingredients is key to making a tasty beet feta salad. Start with fresh beets. Roasting them brings out their sweetness. You need about two medium-sized beets, which you will roast and then dice. Next, feta cheese adds a creamy and tangy flavor. Use around 100 grams of feta, crumbled to sprinkle on the salad. Greens are essential too. Arugula or baby spinach works well. Pick one cup of greens for a fresh base. For a little crunch, you will add walnuts. About 1/4 cup, roughly chopped, gives texture. The red onion adds a sharp taste. Slice about 1/4 of a red onion thinly to spread over the salad. The dressing is simple. You need two tablespoons of olive oil and one tablespoon of balsamic vinegar. These two combine to create a bright flavor. Don't forget the seasoning! Add salt and freshly ground black pepper to taste. Finally, for a pop of color, garnish with finely chopped parsley. These ingredients come together to create a fresh and flavorful salad that will impress your guests or brighten your meal. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Wrap each beet in aluminum foil. This keeps them moist. - Roast the beets for 45-60 minutes. They are ready when a fork goes in easily. - Once done, let them cool for a bit. - Peel off the skin and dice the beets into bite-sized cubes. - Choose fresh greens like arugula or baby spinach. - Place the greens in a large serving bowl. They form the base of your salad. - Spread the roasted beet cubes over the greens. - Layer thinly sliced red onion on top. - Crumble feta cheese over the salad for a nice touch. - Take roughly chopped walnuts and sprinkle them evenly over the salad. - This adds a satisfying crunch to each bite. - In a small bowl, mix extra virgin olive oil with balsamic vinegar. - Whisk until well combined. - Drizzle this dressing over the salad, covering all the ingredients. - Gently toss the salad with your hands for even coverage. - Add salt and freshly ground black pepper to taste. - Finally, garnish with finely chopped fresh parsley. - Serve right away for the best flavor and texture. For perfect roasted beets, I recommend wrapping them in foil. This keeps them tender. You can also steam or microwave beets if you're short on time. Steaming takes about 30 minutes, while microwaving can be done in just 15 minutes. To check if your beets are done, pierce them with a fork. If the fork slides in easily, they are ready. You can boost the taste of your salad by adding fresh herbs. Try basil or mint for a nice twist. You can also spice it up with black pepper or a pinch of chili flakes. For dressings, consider using lemon juice or honey for a different zing. A sprinkle of garlic powder can also add depth to the flavor. Serving this salad in a wide, shallow bowl makes it look great. It allows the colors to shine. For gatherings, you can add extra slices of roasted beet on top. Garnishing with whole walnuts or a drizzle of balsamic glaze adds a nice touch. This makes the salad not just tasty, but also a feast for the eyes! Pro Tips Roast with Care: Ensure the beets are wrapped tightly in aluminum foil to retain moisture and flavor during roasting. Feta Freshness: For the best flavor, use high-quality feta cheese that is crumbly and tangy, preferably from a block rather than pre-crumbled. Nut Variation: Feel free to substitute walnuts with pecans or almonds for a different crunch and flavor profile. Make Ahead: Prepare the roasted beets and dressing in advance to save time; just combine everything just before serving for freshness. {{image_4}} You can change the cheese in this salad to suit your taste. Try goat cheese for a tangy flavor. Or, use blue cheese for a bold kick. You can also swap feta with a dairy-free cheese for a vegan option. Seasonal ingredients can add a fresh twist. In spring, add peas or asparagus. In fall, try roasted squash. These swaps keep your salad exciting and new. To turn this salad into a full meal, add some protein. Grilled chicken adds a hearty touch. Chickpeas are a great plant-based option. They blend well with the beets and feta. You can also create a grain-based version. Quinoa or farro works well. These grains add texture and make your salad filling. This salad can fit many diets. For a gluten-free option, just ensure that your grain choice is gluten-free. Quinoa is a great choice here. If you want a vegan version, skip the feta. Use a plant-based cheese, or just add more nuts for creaminess. This way, everyone can enjoy the fresh and tasty flavors of beet and feta salad. To keep your beet feta salad fresh, place it in the fridge. Use an airtight container to lock in flavors. If you have a large bowl, cover it tightly. This keeps the salad crisp and tasty for later. Your salad will stay good for about 3 days in the fridge. Look for any signs of spoilage. If the greens wilt or the beets smell sour, it's best to toss it. Got leftover beets or feta? You can add them to soups or omelets. They also work well in sandwiches. For meal prep, mix them in grain bowls for a quick lunch. Yes, you can use canned beets. Canned beets save time and are ready to eat. They are soft and easy to mix into salads. However, fresh roasted beets have a richer taste. They also offer more texture and a vibrant color. Canned beets often have added salt, which can change the salad's flavor. If you choose canned, rinse them well to reduce saltiness. Yes, this salad works well for meal prep. You can prepare the beets ahead of time. Store them in the fridge for up to five days. Keep the salad components separate until serving. This keeps the greens crisp and fresh. Layer the ingredients in a container, starting with beets at the bottom. Add walnuts and feta on top to avoid sogginess. Drizzle dressing just before eating for the best taste. A light white wine works great with this salad. Try a Sauvignon Blanc or a dry Riesling. These wines complement the sweetness of the beets. They also balance the saltiness of the feta cheese. If you prefer red, go for a light Pinot Noir. It enhances the earthy flavors of the beets without overpowering them. Yes, beets are very nutritious. They are low in calories and high in fiber. Beets are rich in vitamins like A and C. They also provide minerals like potassium and magnesium. Feta cheese adds protein and calcium. Together, they make a healthy and tasty salad. Eating beets can support heart health and improve blood flow. This salad is a wholesome choice for any meal. This blog post covered a simple and tasty beet feta salad. We explored the key ingredients, from fresh beets to crunchy walnuts. I shared step-by-step instructions for roasting beets and mixing the salad. You also learned tips for dressing and serving it nicely. Finally, we looked at variations, storage info, and answered common questions. This recipe not only tastes great but also packs many health benefits. Now, you can enjoy and share this lovely salad with friends and family!$

A colorful and refreshing salad featuring roasted beets, creamy feta, and crunchy walnuts, perfect for any occasion.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

2 medium-sized beets, roasted and diced
100 g feta cheese, crumbled
1 cup fresh arugula or baby spinach
1/4 red onion, thinly sliced
1/4 cup walnuts, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
Fresh parsley, finely chopped, for garnish

Instructions

Begin by preheating your oven to 400°F (200°C). Individually wrap each beet in aluminum foil, creating a secure packet. Place the wrapped beets directly on the oven rack and roast them for 45-60 minutes. They are done when a fork easily pierces through. After roasting, let the beets cool for a few moments. Carefully unwrap them, peel off the skin, and dice into bite-sized cubes.
In a large, attractive serving bowl, place the arugula or baby spinach. This will be the fresh base that complements the earthiness of the beets.
Evenly distribute the roasted beet cubes over the greens. Next, artfully layer the thinly sliced red onion and crumbled feta cheese on top to create a beautiful mosaic of colors and textures.
Sprinkle the roughly chopped walnuts over the salad, ensuring every bite gets a delightful crunch.
In a small bowl, whisk together the extra virgin olive oil with balsamic vinegar until well combined. Drizzle this vibrant dressing over your salad, being careful to cover all the ingredients, then gently toss everything together with your hands to ensure an even coating.
Finish by seasoning the salad with salt and freshly ground black pepper to your liking. Garnish with a sprinkle of finely chopped fresh parsley for an added touch of color and freshness. Serve immediately for the best flavor and texture.

Notes

For an eye-catching display, serve in a wide, shallow bowl that showcases the colorful layers.

Keyword beet salad, feta cheese, healthy salad, vegetarian