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Beetroot Salad

A vibrant and refreshing salad that combines earthy sweetness with crunchy textures, perfect for any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 medium-sized beetroots peeled and diced
  • 1 cup of arugula washed and dried
  • 1/2 cup of feta cheese crumbled
  • 1/4 cup of walnuts chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste

Equipment

  • Oven
  • Baking tray
  • Mixing bowl
  • Whisk
  • Chopping board
  • Sharp knife

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wrap the diced beetroots in aluminum foil and place them on a baking tray.
  3. Bake for about 40-45 minutes or until fork-tender.
  4. Once cooked, remove the beets from the oven and let them cool for about 10 minutes.
  5. In a mixing bowl, whisk together the olive oil and balsamic vinegar.
  6. In a large mixing bowl, combine arugula, roasted beets, walnuts, and feta cheese. Toss gently to avoid crushing the delicate ingredients.
  7. Pour the dressing over the salad and toss to coat evenly.
  8. Season with salt and pepper to taste. Serve immediately.

Notes

Letting the salad sit for a few minutes before serving allows the flavors to meld beautifully.