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Introduction:
Looking for a salad that’s not only delicious but also healthy and bursting with vibrant flavors? Look no further than this beetroot salad! Whether you're a seasoned beetroot fan or a newcomer to this nutritious vegetable, this salad will surprise you with its delightful taste. The best part? It actually tastes even better the second day, allowing the flavors to marinate and intensify. This recipe is now a staple in my weekly grocery list, and once you try it, you might find yourself doing the same.
Ingredients:
3 medium-sized beets, roasted and peeled
1 small red onion, thinly sliced
1/2 cup feta cheese, crumbled (optional for vegan version)
1/4 cup walnuts or pecans, toasted
1/2 cup fresh spinach or arugula
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey or maple syrup
Salt and pepper to taste
Fresh herbs for garnish (such as parsley or mint)
Instructions:
Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, depending on their size, until tender. Let them cool before peeling off the skins and cutting them into bite-sized cubes.
Prepare the Salad Base: In a large mixing bowl, add the fresh spinach or arugula as the base for your salad. Thinly slice the red onion and add it to the bowl.
Toast the Nuts: In a dry skillet, toast the walnuts or pecans over medium heat for about 5 minutes, stirring frequently until they become fragrant and slightly browned. Remove from heat.
Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper to create a tangy yet sweet dressing.
Assemble the Salad: Add the roasted beets to the salad, then sprinkle in the toasted nuts and crumbled feta cheese if using. Pour the dressing over the salad and toss gently to combine all the ingredients.
Serve: Garnish the salad with fresh herbs like parsley or mint to add a refreshing touch.
Serving and Storage Tips:
Serving: This salad is perfect as a light lunch, a side dish, or even a topping for a grain bowl. For added protein, you can serve it alongside grilled chicken or chickpeas.
Storage: Leftovers? No problem! Store the salad in an airtight container in the fridge. It gets even tastier the second day as the flavors meld together, so make it in advance for a quick and delicious meal later.
Variations:
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