Beetroot Salad
Ingredients
- 4 medium-sized beetroots, boiled or roasted, peeled, and diced
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, toasted and chopped
- 2 cups arugula or mixed greens
- 2 tablespoons fresh parsley, chopped (optional)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Preparation
Step 1: Prepare the Beets
- If the beets are not already cooked, boil or roast them until tender. Let them cool, then peel and dice them into bite-sized pieces.
Step 2: Make the Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Step 3: Assemble the Salad
- In a large bowl, combine the diced beets, red onion, arugula, and parsley (if using).
- Drizzle the dressing over the salad and toss gently to coat.
Step 4: Add Toppings
- Top the salad with crumbled feta cheese and chopped walnuts for added texture and flavor.
Step 5: Serve
- Serve immediately as a side dish or a light main course.
Tips for Success
- Cooking Beets: Roasting beets enhances their natural sweetness, while boiling gives a milder flavor.
- Avoid Staining: Use gloves when handling cooked beets to prevent staining your hands.
- Customizable Greens: Substitute arugula with spinach, kale, or any leafy greens of your choice.
Variations
- Vegan Version: Skip the feta cheese or replace it with a plant-based alternative.
- Add Fruits: Include orange slices or pomegranate seeds for a burst of sweetness.
- Herbal Twist: Add fresh dill or mint for an aromatic touch.
Why You’ll Love This Beetroot Salad
- Nutrient-Packed: Loaded with vitamins, minerals, and antioxidants from the beets and greens.
- Bright and Flavorful: A perfect balance of earthy beets, tangy dressing, and crunchy toppings.
- Simple and Elegant: Easy to make yet visually stunning, great for any occasion!
Enjoy your vibrant beetroot salad! 🥗
