Beetroot Salad
About Beetroot Salad
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!
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Recipe Time & More
Ingredients
- 400 gm Rucola arugula etc. leaved salad greens eg
- 500 gm Beetroots beetroots
- 400 gm Feta Cheese crumbled
- 1 cup Walnuts halved + cup dried apricots
- 1 tsp Black Pepper Powder
- 1 tsp Salt or as per taste
- Dressing for the
- 3 tbsp Extra Virgin Olive Oil or a more neutral-flavored oil like grapeseed, canola, or vegetable
- 1 tbsp White Wine Vinegar or balsamic, apple cider, rice, sherry, or other wine vinegar
- Pinch Kosher Salt
- a Black Pepper turn freshly ground
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Instructions
- 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.
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Parinaaz Marolia
5 Comments
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Absolutely scrumptious! Thanks for the recipe.
This looks so good! Appreciate the share.
How easy and appealing this looks!! This one goes on to be a part of my menu 🙂
Wonderful
This is so tempting! Can’t wait to cook it.