A refreshing beetroot salad, that combines sweet and salty flavors perfectly. So when youâ€™re craving a colorful and simple salad over lunch or dinner, this recipe is a definite winner!
â€Ž400 grams small leaved salad greens eg rucola, arugula etc. â€Ž
500 grams beetroots
â€Ž400 grams feta cheese, crumbled
â€Ž1 cup walnuts, halved â€Ž+ 1/2 cup dried apricots
1 teaspoon black pepperâ€Ž powder
â€Ž1 teaspoon saltâ€Ž
For the dressing:
3 tablespoons extra virgin olive oil (or a more neutral-flavored oil like grapeseed, canola, or vegetable)
1 tablespoon white wine vinegar (or balsamic, apple cider, rice, sherry, or other wine vinegar)
Pinch of kosher salt.
A turn of freshly ground black pepper.
In a pot, boil beetroots in water for 45 minutes, then drain well. Peel and slice. Leave aside.â€Ž
â€ŽIn a bowl, combine salad leaves, feta cheese, walnuts, apricots and beetroots.
For the dressing, mix the oil, vinegar, salt and pepper in a bowl. Whisk well and pour over the prepared salad.
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