Beetroot Feta Walnut Salad
Indulge in the vibrant flavors of our Beetroot Feta Walnut Salad Recipe, a delightful combination of roasted beets, crunchy walnuts, and creamy feta cheese. This salad not only offers a feast for the eyes with its rich colors but also packs a nutritious punch with essential vitamins and healthy fats. Perfect as a refreshing side dish or a light meal on sunny days, it’s versatile enough to impress at gatherings or be enjoyed solo. Tossed in a flavorful walnut vinaigrette and garnished with fresh parsley, this salad is sure to become a favorite in your culinary repertoire.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 pounds red beets (trimmed, washed, and dried)
- ¾ cup walnut halves
- 3 tablespoons olive oil
- 2 tablespoons red apple vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Kosher salt and pepper
- 3 ounces crumbled feta cheese
- ¼ cup chopped parsley
Instructions
- Preheat oven to 400ºF (204ºC).
- Wrap each beet in aluminum foil and place on the upper oven rack. Roast for about 1–2 hours until tender.
- Spread walnuts on a baking sheet and toast on the lower rack for 8–12 minutes until fragrant.
- Allow roasted beets to cool, then peel and slice them into quarters.
- In a bowl, combine olive oil, vinegar, mustard, honey, grated walnuts, salt, and pepper to make the vinaigrette.
- Toss sliced beets with the dressing in the bowl.
- Mix in half the walnuts, feta, and parsley gently.
- Serve topped with remaining walnuts, feta, and parsley.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 240
- Sugar: 9g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://yayarecipes.com/beetroot-feta-walnut-salad-recipe/