A vibrant dish that combines earthy beetroot, crunchy walnuts, and creamy feta, creating a delightful balance of textures and flavors. This healthy salad is not only visually appealing but also packed with nutrients, making it a perfect choice for a light lunch or as a side dish for dinner.
Ingredients
Scale:
4 medium-sized beetroots, peeled and chopped into cubes
1 cup walnuts, roughly chopped
150g feta cheese, crumbled
4 cups mixed salad greens (such as arugula, spinach, and lettuce)
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat your oven to 200°C (400°F).
Place the chopped beetroot on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat and spread them out in an even layer. Roast for 30-35 minutes, or until tender, turning halfway through.
In a separate small pan, toast the walnuts over medium heat for about 5-7 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside to cool.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
In a large bowl, combine the roasted beetroot, toasted walnuts, salad greens, sliced red onion, and chopped parsley. Pour the dressing over the salad and toss gently to combine.
Sprinkle the crumbled feta cheese over the top of the salad.
Transfer the salad to a serving platter or individual bowls and enjoy fresh.
