Description
A quick and nutritious salad that blends earthy roasted beets with creamy feta and fresh vegetables, perfect for busy weeknights.
Ingredients
Scale
- 2 medium beetroots, cooked and diced
- 1 cup feta cheese, crumbled
- 1 cucumber, diced
- 1/4 cup walnuts, roasted and chopped
- 2 tablespoons fresh dill, chopped
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap each beetroot in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until fork-tender.
- Once cooled, peel the beets and dice them into small cubes.
- In a large bowl, combine the diced beets, cucumber, and crumbled feta.
- Add the minced garlic, chopped dill, and walnuts to the bowl.
- In a small bowl, whisk together the olive oil, honey, salt, and pepper.
- Drizzle the dressing over the beet mixture and gently toss to combine.
- Serve chilled or at room temperature.
Notes
Make sure to use good-quality feta for the best flavor. Fresh ingredients significantly enhance the overall appeal of the salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg