Beetroot And Feta Salad
Serves 4
15 mins prep
30 mins cook
45 mins total
This beetroot and feta salad recipe is slightly sweet, salty and totally satisfying! Roasting the beetroot brings out the sweet, earthy flavor of the beets and, make them crispy on the outside and tender on the inside. When paired with the walnuts and feta cheese, this healthy beet feta salad becomes the perfect side dish or light main dish for any occasion!
Salad Ingredients
Dressing Ingredients
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Preheat the oven to 390 degrees F / 200 C.
Wash and trim the ends of the baby beetroots. Cut into wedges and add to a mixing bowl.
Add the olive oil, salt and pepper to the mixing bowl.
Toss the beetroot wedges until completely coated.
Spread in an even layer on a baking sheet and roast in the oven for 15 minutes.
Remove from the oven and sprinkle the sliced onion over the beets, return to the oven and roast for another 15-20 minutes or until the beets are cooked through.
Meanwhile prepare the dressing by adding all of the dressing ingredients to a mixing bowl and whisk together. Set aside.
When the beetroot wedges are tender, remove from the oven and allow to cool slightly before assembling the salad.
Arrange the mixed salad leaves on a serving dish, top with roasted beets and onion, toasted walnuts and pumpkin seeds and crumble the vegan feta cheese over top.
Finish with a drizzle of dressing just before serving.
