Description
A vibrant beet salad combining roasted beets, creamy feta, and crunchy cucumbers, perfect for fall and winter.
Ingredients
Scale
- 2 medium-sized beets (about 1 pound)
- 1 large cucumber, diced
- 1 cup feta cheese, crumbled
- 2 cups arugula or mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup walnuts or pecans, roughly chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or apple cider vinegar)
- Salt and pepper, to taste
- Fresh herbs (like parsley or dill) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap the unpeeled beets in aluminum foil, sealing tightly, and place on a baking sheet. Roast for about 45 minutes or until fork-tender.
- While the beets are roasting, prepare your cucumber by dicing it into bite-sized cubes.
- Once the beets are cooled and peeled, chop them into similar-sized cubes as the cucumber.
- In a large mixing bowl, combine the roasted beets, diced cucumber, crumbled feta, and red onion. Fold in the chopped walnuts or pecans gently, if using.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl. Pour over the beet salad mixture and toss gently.
- Serve the salad on a bed of arugula or mixed greens, garnishing with fresh herbs.
Notes
For a vegan version, replace feta with tofu-based cheese or avocado slices. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg