Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your salad game! This Mediterranean-inspired Roasted Beetroot Salad with Feta Cheese is not just a dish – it's a vibrant explosion of flavors that combines the earthy sweetness of roasted beetroots with the creamy tang of feta cheese. Whether you're a health-conscious foodie or someone looking to impress dinner guests, this recipe promises to be your new go-to salad that's as stunning to look at as it is delicious to devour.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 medium beetroots, roasted and sliced
- 100g feta cheese, crumbled
- 2 cups mixed greens
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). This temperature is ideal for roasting the beetroots to achieve a tender texture and caramelized flavor.
- Wash the beetroots thoroughly under running water to remove any dirt. Trim the tops and roots, leaving about an inch of the stems intact to prevent bleeding during roasting.
- Wrap each beetroot individually in aluminum foil, sealing them tightly to retain moisture while roasting. Place the wrapped beetroots on a baking tray.
- Roast the beetroots in the preheated oven for about 30 minutes, or until they are fork-tender. The cooking time may vary depending on the size of the beetroots, so check for doneness by inserting a fork into the largest beetroot.
- Once cooked, remove the beetroots from the oven and allow them to cool for a few minutes. Carefully unwrap the foil, as steam will escape. Once cool enough to handle, peel the skins off the beetroots using your hands or a paper towel.
- After peeling, slice the beetroots into thin rounds or wedges, depending on your preference. Set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to create a simple dressing. Adjust the seasoning to taste.
- In a large serving bowl, combine the mixed greens and sliced roasted beetroots. Drizzle the dressing over the salad and toss gently to combine, ensuring the greens and beetroots are evenly coated.
- Sprinkle the crumbled feta cheese and toasted walnuts over the top of the salad for added flavor and texture.
- Serve immediately, enjoying the vibrant colors and delicious flavors of your roasted beetroot salad with feta cheese. This dish can also be served chilled or at room temperature, making it versatile for any occasion.
Tips
- Choose Fresh Beetroots: Select firm, smooth beetroots without any soft spots or blemishes for the best roasting results.
- Roasting Hack: Wrapping beetroots in foil helps them steam and roast simultaneously, ensuring maximum flavor and tenderness.
- Prevent Staining: Wear disposable gloves when handling roasted beetroots to avoid staining your hands.
- Toasting Tip: Lightly toast walnuts in a dry pan for 2-3 minutes to enhance their nutty flavor and add a delightful crunch.
- Dressing Trick: Prepare the dressing separately and add just before serving to keep the greens crisp and fresh.
- Make-Ahead Option: Roast beetroots and prepare ingredients in advance, assembling the salad just before serving for maximum freshness.
- Cheese Variation: If you're not a fan of feta, try goat cheese or blue cheese for a different flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
