Description
A vibrant and refreshing salad featuring earthy beetroot, creamy feta, and crunchy walnuts, perfect for summer dishes.
Ingredients
Scale
- 3 cooked beetroots (vacuum-packed or fresh)
- 200 g feta cheese (or vegan feta)
- 1 red onion
- Fresh parsley or arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or balsamic vinegar
- Salt & pepper to taste
- 1 handful of walnuts (optional, toasted)
Instructions
- Begin by cutting the beetroot into bite-sized cubes or slices.
- Slice the red onion into thin rings or dice it into small pieces.
- Crumble the feta cheese with your fingers or cube it for a sturdier bite.
- In a small bowl, combine olive oil, vinegar, salt, and pepper.
- In a large bowl, toss the beetroot, onions, feta, and walnuts together gently.
- Pour the dressing over the salad and mix once more with care.
- Top with fresh parsley or arugula right before serving.
Notes
Make-ahead tips: Prepare the components in advance and store them separately. Combine just before serving for freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg