Beetroot Salad
11 July, 2018
A refreshing beetroot salad, that combines sweet and salty flavors perfectly. So when you’re craving a colorful and simple salad over lunch or dinner, this recipe is a definite winner!
Sponsored
Ingredients Â
- 400 grams small leaved salad greens eg rucola arugula etc.
- 500 grams beetroots
- 400 grams feta cheese crumbled
- 1 cup walnuts halved + 1/2 cup dried apricots
- 1 teaspoon black pepper powder
- 1 teaspoon salt
- For the dressing:
- 3 tbsp 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.
Sponsored
InstructionsÂ
- In a pot, boil beetroots in water for 45 minutes, then drain well. Peel and slice. Leave aside.
- In 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.
- Serve.
Responses
How easy and appealing this looks!! This one goes on to be a part of my menu 🙂
Wonderful