Description
A vibrant and refreshing Beet Salad featuring tender roasted beets, crisp cucumbers, tangy feta cheese, and a zesty balsamic Dijon dressing. This salad is perfect as a light lunch or a colorful side dish, enhanced with the freshness of parsley and a optional crunchy walnut garnish.
Ingredients
Scale
Vegetables
- 4 medium-sized beets, scrubbed and tops trimmed
- 1 large cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Other
- 1 cup crumbled feta cheese
- Optional: chopped walnuts for garnish
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork, checking at 45 minutes to ensure doneness.
- Prepare the dressing: While the beets roast, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl until well combined. Set aside.
- Peel and chop beets: Remove roasted beets from the oven and let them cool enough to handle. Peel off the skin, which should come off easily, then chop into bite-sized pieces and place in a large mixing bowl.
- Combine salad ingredients: Add diced cucumber, crumbled feta cheese, finely chopped red onion, and chopped parsley to the bowl with the beets. Gently toss to combine all ingredients.
- Add dressing: Drizzle the prepared dressing over the salad and toss gently to coat everything evenly. Adjust salt and pepper if needed.
- Garnish and serve: Optionally sprinkle chopped walnuts on top for added texture and flavor, then serve in a beautiful dish.
Notes
- Beets can vary in size; check doneness with a fork to avoid under or overcooking.
- If short on time, beets can also be boiled until tender instead of roasted, though roasting enhances sweetness.
- Walnuts add a delightful crunch but can be omitted for a nut-free version.
- This salad pairs well with grilled meats or can be enjoyed as a vegetarian entree.
- For best flavor, let the salad chill in the refrigerator for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Beet salad, roasted beets, feta cheese, cucumber salad, Mediterranean salad, healthy salad, vegetarian recipe
