Beet is a lovely root vegetable that can consume as raw, boiled, or baked. I like to share my Best Roasted Beet Salad Recipe with you today. Healthy, with a delicate taste, and colorful for your table. The traditional recipes that different counties have with root beet are many, but salads and soups, are the most popular.
Riched in water and fibers, and low in fat, the beetroot is healthy food for any season, and we must appreciate it during the summer. The Beetroot is
88% water, 10% carbohydrates, 2% of proteins, and only 1% fat.
Ingredients for 4- Servings
- 800 g-1 kg beetroot
- 150-200 g feta cheese
- 10- olive grains (optional)
- 10 – walnut kernels
- 3-4 tbsp olive oil
- 1- lemon juice
- 1-tbsp apple cider vinegar
- salt and pepper
Directions
- Preheat the oven at 180°C/350°F.
- Clean and rinse the beetroots and transfer in a baking dish, adding coarse salt and a little olive oil.
Put in the preheated oven and bake for 45-50 minutes. You can test the baking beet with a fork. When they properly cooked, then the fork can go inside lightly. - Let the beet cool, and unpeel and cut in slides, or dices. Transfer in a deep bowl.
- Dice the feta cheese and add to the bowl. Add the walnut kernels and olive grains if you prefer.
- In a little bowl, prepare the marinade, adding olive oil, salt, pepper, lemon juice, and apple cider vinegar. Mix well to create a homogenous liquid.
- Add the marinate to the ingredients bowl and mix delicately to marinate all the beetroot.
- Transfer to a serving salad dish and garnish with fresh parsley or other herbs if you prefer.
Bon Apetit!
Tips
You can prepare the same salad with the boiled beetroot, but with the roasted beetroot, the beetroot salad is tastier and healthier. Using the boiling way, you can prepare faster this salad recipe, but the roasted process conserves better the nutritional value, which also makes the salad delicious.
You are welcome to leave any comments or questions below.
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