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Beetroot Walnut Salad

A vibrant salad featuring tender roasted beetroots, crunchy walnuts, and creamy feta, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium medium-sized beetroots (cooked and diced) Use cooked beetroots for quicker preparation.
  • 1 cup walnuts (roughly chopped) Toast for best flavor.
  • 100 g feta cheese (crumbled) Can substitute with goat cheese or tahini for a vegan option.
  • 2 cups arugula (fresh and washed) Ensure arugula is fresh.
Dressing
  • 3 tablespoons olive oil Use extra virgin for better taste.
  • 1 whole Juice of 1 lemon Freshly squeezed is preferred.
  • to taste Salt and pepper Adjust seasoning according to preference.

Method
 

Preparation
  1. If you’re starting with raw beetroots, wash and peel them. Boil or roast until tender (about 30-40 minutes), then let them cool and dice them into bite-sized pieces.
  2. In a dry skillet over medium heat, toast the chopped walnuts for 5-7 minutes, stirring often to prevent burning. They’re ready when fragrant.
Assembly
  1. In a large bowl, combine the arugula, diced beetroots, toasted walnuts, and crumbled feta cheese.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended.
  3. Drizzle the dressing over the salad just before serving, and toss gently to combine all ingredients.
  4. Plate the salad and enjoy it right away for the best flavor and texture.

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container for up to 3 days. Keep the dressing separate until serving to maintain walnut crispiness.