Roasted Beetroot Walnut and Feta Salad
Roasted beetroot walnut and feta salad with a balsamic vinaigrette. Perfect as a side for BBQs, Fall dinners, or seafood dishes. It can be served warm or cold.
Ingredients
- 2 cups beetroot cubed
- 1 tbsp olive oil
- 1/8 tsp ground pepper
- 1/4 tsp salt
- 1/4 cup walnut pieces toasted
- 1/4 cup feta
- 2 stalks fresh thyme optional
Maple Dressing
- 1 tbsp maple syrup
- 1 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- salt and pepper
Instructions
- Preheat the oven to 200C/392F.
- Wash the beetroot thoroughly and cut it into 2x2cm cubes. Toss in olive oil and season with salt and pepper. Roast for 35-40 minutes and set aside to cool down.2 cups beetroot, 1 tbsp olive oil, 1/8 tsp ground pepper, 1/4 tsp salt
- To toast the walnut pieces, simply heat them in a small pan on medium heat while continuously stirring to ensure they brown evenly. Remove them from the pan immediately once toasted.1/4 cup walnut pieces
- To make the maple balsamic dressing, add the maple syrup, olive oil, balsamic vinegar, and Dijon mustard into a small lidded container. Shake until all ingredients turn into a homogeneous dressing. Season with salt and pepper to taste.1 tbsp maple syrup, 1 1/2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp Dijon mustard, salt and pepper
- To assemble the salad, add the roasted beetroot to a large bowl. Stir through some of the balsamic dressing and crumble the feta on top of the beetroot. Garnish the salad with the toasted walnut pieces, fresh thyme, and freshly ground black pepper. Drizzle with the remaining dressing. Enjoy!1/4 cup walnut pieces, 1/4 cup feta, 2 stalks fresh thyme
Notes
Scroll up to the cream-colored box in the post for some additional tips on how to make this salad.
Nutrition
Calories: 197kcalCarbohydrates: 12gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 314mgPotassium: 280mgFiber: 3gSugar: 8gVitamin A: 88IUVitamin C: 4mgCalcium: 74mgIron: 1mg
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