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Beetroot Salad
Parinaaz Marolia
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!
4.80
from
4
votes
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Served As
Brunch
,
Dinner
,
Lunch
,
Salad
Recipe Cuisine Type
Indian
Servings
7
Ingredients
1x
2x
3x
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
tablespoon
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.
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.
Keyword
beetroot recipes, summer recipe
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