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.
Servings: 6 servings
Calories: 175kcal
Ingredients
- 2 cups beetroot washed, diced
- 1 tbsp olive oil
- 1/8 tsp ground black pepper
- 1/4 tsp salt
- 1/4 cup walnut pieces toasted
- 1/4 cup feta
- 1 tbsp fresh thyme optional
Maple Dressing
- 2 tbsp maple syrup
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 400F (200C).
- Wash the beetroot thoroughly and cut it into 1/2 inch cubes. Toss with 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 black 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.2 tbsp maple syrup, 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 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, 1 tbsp fresh thyme
Notes
Watch walnuts: Remove the walnuts from the pan immediately once they are toasted or they will burn as the pan remains hot.
Meal prep: Roast the beetroot and prepare the dressing ahead of time which makes this side an easy throw together salad.
Warm or cold: The roasted beetroot can be added warm or cold, whichever way suits your menu.
Storage: This root salad stores well for up to 4 days in an airtight container in the fridge. Perfect for meal prep!
Nutrition
Calories: 175kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 215mg | Potassium: 203mg | Fiber: 2g | Sugar: 8g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
