Beetroot Salad

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5 from 5 votes

About Beetroot Salad

This refreshing beetroot salad masterfully blends sweet and salty flavors, making every bite a delightful surprise. With the vibrant crunch of rucola, earthy sweetness of beetroots, and creamy feta cheese, it’s a feast for both the eyes and palate.
Perfect for brunch, lunch, or dinner, this colorful salad is topped with crunchy walnuts and a dash of black pepper for a subtle kick. Whenever you’re craving something simple yet strikingly delicious, this easy-to-make recipe is sure to be a winner on your table!
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Recipe Time & More

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Recipe TasteCrunchySaltySpicy
Calories 205 kcal
Servings 7

Ingredients
 

For Dressing

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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.

Recipe Notes

Additional Tips

  • For extra flavor and texture, try roasting the beetroots with a touch of cumin powder and a drizzle of olive oil before adding them to the salad.
  • If you prefer a vegan version, substitute feta cheese with crumbled tofu marinated in lemon juice, a pinch of salt, and nutritional yeast for a tangy, cheesy flavor.
  • Lightly toast the walnuts in a dry pan for 2-3 minutes to intensify their nuttiness and add a warm crunch to the salad.
  • For a more vibrant presentation, use a mix of golden and red beetroots, slicing them thinly with a mandoline for an elegant look and even texture.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Please appreciate the author by voting!

5 from 5 votes

Recipe Nutrition

Calories: 205kcal | Carbohydrates: 11g | Protein: 5g | Fat: 17g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 10.2g | Sodium: 346mg | Fiber: 3g | Sugar: 6g

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5 from 5 votes

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