Imagine a salad so vibrant, so bursting with flavor, that it turns an ordinary meal into an extraordinary culinary experience. Our Roasted Beetroot and Feta Salad is not just a dish – it's a symphony of colors, textures, and tastes that will transport you straight to the sun-drenched coasts of the Mediterranean. With its perfect balance of earthy beetroots, creamy feta, peppery arugula, and crunchy walnuts, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 medium beetroot
- 100g feta cheese
- 2 cups arugula
- 1/4 cup walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the beetroot, allowing them to become tender and caramelized.
- Wash the beetroot thoroughly under running water to remove any dirt. Trim off the tops and roots, but do not peel them yet, as the skin helps to retain moisture during roasting.
- Wrap each beetroot individually in aluminum foil, sealing them tightly to keep the steam in. This will help them cook evenly and stay moist.
- Place the wrapped beetroot on a baking sheet and roast in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the beetroot.
- While the beetroot is roasting, prepare the remaining ingredients. In a small skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let them cool.
- After the beetroot has finished roasting, remove them from the oven and allow them to cool slightly. Once they are cool enough to handle, peel off the skin using your hands or a paper towel. The skin should come off easily.
- Cut the peeled beetroot into bite-sized cubes and set aside.
- In a large mixing bowl, combine the arugula and the roasted beetroot cubes. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Gently toss the salad to ensure that the ingredients are well-coated.
- Crumble the feta cheese over the salad and sprinkle the toasted walnuts on top. Give the salad a final gentle toss to combine all the flavors.
- Serve the salad immediately as a refreshing side dish or a light main course. Enjoy your Roasted Beetroot and Feta Salad!
Tips
- Choose fresh, firm beetroots with smooth skin for the best roasting results.
- Don't skip wrapping beetroots in foil – this technique locks in moisture and ensures even cooking.
- Toast walnuts carefully to enhance their nutty flavor without burning.
- Let beetroots cool slightly before peeling to make the skin removal easier.
- For extra flavor, try adding a drizzle of honey or a sprinkle of fresh herbs like thyme or mint.
- Use high-quality extra virgin olive oil and balsamic vinegar to elevate the salad's taste.
- Serve immediately after preparing to enjoy the optimal texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 25mg
