We can make a simple beetroot and feta salad. It is bright and tasty recipe that can be included both in a healthy festive and everyday menu.
Ingredients for beetroot feta walnut salad
- Beetroot — 300 g.
- Feta —100 g.
- Walnuts — 50 g.
- Olive oil — 3 tbs.
- Lemon juice — 1 tbs.
- Salt, black ground pepper — to taste.
- Fresh dill — 20 g.
- Arugula — 20 g.
How to make beetroot and feta salad
Step 1. First of all, you need to cook beets. Of course, you can boil it, but believe me, baked is more delicious. It has a richer taste and flavor. Before baking beets, wash them thoroughly, dry them and wrap each root vegetable in food foil. Bake in the oven at 180 °C (356 °F) until beetroots become tender. The time of baking depends on the size of the beetroot. The small one will be ready in 40 minutes, but one of the bigger sizes may even need two hours.
Step 2. The readiness of beets can be easily checked. Just pierce it with a fork, knife or wooden skewer. If it is soft in the middle, then it’s ready.
Step 3. Let the beetroot cool down, peel it off and cut it into small dices. You can cut in straws or bars if you prefer.
Step 4. Put the beets in a bowl and pour one tablespoon of vegetable oil, mixing the pieces. Thus, we create a protective oil wrap, so the beetroot will not stain the white cheese. However, this is not essential – I just like it that way.
Step 5. We can crumble feta cheese directly with our hands to the beetroot. Aesthetes can cut it into dices, like beets, and chop the walnuts.
Step 6. Now prepare the dressing for beet salad. To do this, it is most convenient to use a small jar with a lid. Pour vegetable oil into it and add lemon juice, salt and pepper to taste.
Steop 7. Close the lid and shake it several times vigorously. All the ingredients are mixed thoroughly.
Step 8. Add the sauce to the salad, chop fresh herbs like dill. Do not chop arugula and mix everything.
Beet salad with feta is ready – you can serve it to your guests or cook it for example with apple
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