Are you ready to transform your ordinary salad into a Mediterranean masterpiece that screams sophistication and flavor? This Pickled Beet Salad with Walnuts and Feta is not just a dish—it's a culinary journey that combines the earthy sweetness of pickled beets, the rich crunch of toasted walnuts, and the creamy tang of feta cheese. In just 10 minutes, you'll create a show-stopping salad that looks like it was crafted by a professional chef but can be easily prepared in your own kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 cups pickled beets, sliced
- 1/2 cup walnuts, toasted
- 1/2 cup feta cheese, crumbled
- 2 cups arugula
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Drain the pickled beets thoroughly and slice them into thin, uniform rounds if not already sliced.
- Place walnuts in a dry skillet over medium heat. Toast them for 3-4 minutes, stirring frequently, until they become fragrant and lightly golden. Be careful not to burn them. Remove from heat and let cool.
- In a large salad bowl, spread the fresh arugula as the base layer of the salad.
- Arrange the sliced pickled beets evenly over the arugula.
- Sprinkle the toasted walnuts across the salad.
- Crumble the feta cheese over the top of the salad.
- In a small bowl, whisk together olive oil and balsamic vinegar to create a simple dressing.
- Drizzle the vinaigrette evenly over the salad.
- Season with salt and freshly ground black pepper to taste.
- Gently toss the salad to ensure all ingredients are lightly coated with the dressing.
- Serve immediately at room temperature to enjoy the best blend of flavors and textures.
Tips
- Choose high-quality pickled beets for the best flavor—homemade or artisanal varieties work best.
- Toast walnuts carefully: watch them closely to prevent burning, as they can go from perfectly golden to burnt in seconds.
- Use fresh, crisp arugula for a peppery base that complements the sweet and tangy beets.
- For extra flavor, try adding a sprinkle of fresh herbs like thyme or mint.
- Serve the salad immediately after dressing to maintain the perfect texture of the arugula and prevent wilting.
- If you prefer a warmer salad, you can slightly warm the beets before assembling.
- For a vegan version, replace feta with a plant-based cheese alternative.
Nutrition Facts
Calories: 323kcal
Carbohydrates: 16g
Protein: 7g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 15mg
