Get ready to transport your taste buds to the vibrant streets of the Middle East with this stunning Belly Dance Beet Salad! Imagine a dish that's not just a salad, but a sensational dance of colors, textures, and flavors that will make your palate twirl with delight. Packed with roasted beets, creamy feta, crunchy walnuts, and peppery arugula, this recipe is more than just a side dish—it's a show-stopping performance on your plate that will have everyone asking for an encore.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 cups arugula
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and wrap each individually in aluminum foil to prevent moisture loss during roasting.
- Place the foil-wrapped beets on a baking sheet and roast for 25-30 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the beets.
- Remove beets from the oven and let them cool for 10-15 minutes. Once cool enough to handle, peel the skin off using a paper towel or gloves to prevent staining your hands.
- Dice the roasted beets into bite-sized cubes, approximately 1/2 inch in size. Set aside to cool completely.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create a simple vinaigrette dressing.
- Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- In a large serving bowl, spread the fresh arugula as the salad base.
- Arrange the diced beets evenly over the arugula.
- Sprinkle crumbled feta cheese and toasted walnuts over the beets.
- Drizzle the prepared vinaigrette over the salad just before serving.
- Gently toss the salad to ensure all ingredients are lightly coated with the dressing. Serve immediately at room temperature.
Tips
- Roasting Beet Perfection: Always wrap beets in foil to lock in moisture and prevent them from drying out during roasting.
- Prevent Staining: Use disposable gloves or paper towels when peeling roasted beets to keep your hands clean and stain-free.
- Toasting Walnuts: Watch your nuts carefully when toasting—they can burn quickly. Keep them moving in the pan and remove from heat as soon as they become fragrant.
- Dressing Hack: Make your vinaigrette ahead of time and store in the refrigerator. The flavors will meld and intensify.
- Serve Immediately: This salad is best enjoyed fresh, so assemble and dress just before serving to maintain the perfect texture of each ingredient.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 7g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
