Beetroot Salad

5 from 2 votes

My Beetroot Salad is a delicious and colorful side dish made with roasted red beets, tangy feta cheese, sweet pear, and walnuts tossed with green leaves.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Halal, Low Salt, Vegetarian

Servings: people

Calories: 203kcal

Author: Ayla Clulee

Ingredients

7 oz cooked beetroot (200 grams)
3 ½ oz feta cheese (100 grams)
1 ½ oz walnuts (40 grams)
3 ½ oz mixed salad leaves (100 grams)
1 medium pear
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic glaze

US Customary - Metric

Instructions

If using raw beetroot, roasting is the best option as it gives the beets extra sweetness and a richer flavor.
Simply preheat the oven to 190 °C (375° F) and wrap your beets in tin foil.
Place them on a baking tray and cook them until you can pierce them with a small knife. Depending on the size of the beetroot, it might take 45 to 75 minutes.
Let the beetroots cool down before peeling them. You can bake your beetroots for up to 5 days in advance and keep them refrigerated in an airtight container until you want to use them.
If using cooked beetroot, remove them from the packaging and let them drain on a colander.
Cut the beetroots in halves and then into wedges. Set them aside.
Prepare the rest of the ingredients before starting to build your Beetroot Salad With Feta.
Cut the feta cheese into small cubes.
Lightly toast the walnuts and cut them into chunks.
Peel and cube the pear and sprinkle on a tablespoon of lemon juice to prevent it from browning.
To build your Beetroot Walnut Feta Salad, place the salad leaves into a large bowl.
Drizzle with half of the olive oil and balsamic glaze, and gently toss to combine.
Arrange the salad leaves into a large serving bowl or individual bowls.
Add the beetroot wedges, feta cubes, walnuts, and chopped pear along with the lemon juice.
Drizzle on the rest of the olive oil and balsamic, gently toss them, check the seasoning and add some salt if necessary.

Notes

Use a block with a creamy texture that's been refrigerated in the brine. Stay away from crumbled feta, which usually is too salty and dry.

Roast the walnuts in a preheated oven to 140° C (285° F) for 20 minutes for intensifying the flavor.

If you are worried about beets staining your hands purple, wear a pair of plastic kitchen gloves. I personally don't mind it as they go off after a couple of washing up!

You can bake your beetroots for up to 5 days in advance and keep them refrigerated in an airtight container until you want to use them.
Dress the salad leaves just before serving to avoid them getting soggy.
If you don't want the beets to turn everything pink, don't toss them into the salad, sprinkle them separately on top after tossing the rest of the ingredients together.

Nutrition