Beetroot and feta cheese salad recipe

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Beetroot and feta cheese salad – Refreshing but hearty salad of roasted beets, green lettuces, crumbled creamy feta cheese, roasted hazelnuts and a good vinaigrette | Let the baking begin!

Are you craving something fresh, but hearty and satisfying? This Beetroot and feta cheese salad it is what you need in your life. Slavic people (this includes me) have a great love for beets, so it was only natural that I fell in love with this salad from the first bite.

I made this salad for every party we had at these parties and the plate emptied faster than any other plate. This is the perfect salad for parties or group meals, as it can be pre-assembled and refrigerated until ready to eat. Just before serving, just drizzle the vinaigrette and you're good to go!

PS The image above shows a dressing made with a hand blender, the following shows one made with a mixer. Both work well, but with a whisk, you'll get a thinner dressing.

Enjoy! P.P.S: Look at the bottom of the post for a daily dose of sweetness 😀

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Beetroot and feta cheese salad

Performance: Makes enough for 8-10 people as a side, or 4-5 people as a main course

Ingredients for beet salad with feta cheese:

  • assortment of green lettuce or tender spinach leaves
  • roasted, peeled, 1/2 inch beet cubes
  • feta cheese (blue cheese will also work)
  • roasted hazelnuts, chopped

Balsamic vinegar (you can do more than you will need):

  • balsamic vinegar (or champagne vinegar)
  • honey
  • mustard
  • kosher salt
  • garlic clove, peeled, pressed
  • olive oil

How to make beet and feta cheese salad:

You can buy precooked beets or cook them yourself.

  • To cook boiling– Wash the beets without stems well and place them in a pot filled with water. Cook for about 1 to 2 hours or until a knife enters the beet without resistance. Depending on how big the beets are, it can take more or less time. Let cool for about 10 minutes and then remove the skin.
  • Roast in the oven – Wrap the well-washed beets in foil and bake in a preheated oven at 375F, on a baking sheet for 1-2 hours or until a knife enters the beet without resistance. Depending on how big the beets are, it can take more or less time. Let cool for about 10 minutes and then peel the skin. Completely fresh before continuing with the recipe. Cut the beets into 1/2 inch cubes, you will need 2 to 3 cups.
  • Roast the hazelnuts in a 350F preheated oven for about 5-7 minutes, or until fragrant and toasted, stirring every two minutes. Let cool.
  • Once this is done, let it cool, then rub the hazelnuts between the palms of your hands to remove the peel. Now pick the peeled hazelnuts, leaving the shells behind. Roughly chop with a knife.
  • To do the Vinaigrette, You can do it two ways: with a mixer or a hand blender. Both forms will make a vinaigrette, but with a whisk, it is more likely to be liquid, while with a hand mixer it will be thicker and will resemble a diluted mayonnaise.

To do it with a whisk:

  • Mix 3 tablespoons of balsamic vinegar, 1/2 tablespoon of honey, 1 tablespoon of mustard, 2 teaspoons of kosher salt and a pressed garlic clove until smooth. Now slowly drizzle the 100 milliliters of olive oil while whisking continuously. The vinaigrette is ready and can be refrigerated until ready to use. If it separates, just shake it before using. Because different types of balsamic vinegar will produce a different flavor, once you have finished making your vinaigrette, try it and adjust it to your liking. You may need to add a little salt or vinegar.

To do it with a hand mixer:

  • In a blender cup, combine and mix 3 tablespoons of balsamic vinegar, 1/2 tablespoon of honey, 1 tablespoon of mustard, 2 teaspoons of kosher salt and a clove of garlic until smooth. While keeping the blender submerged and running, start pouring the oil little by little until the 100 ml is used. Because different types of balsamic vinegar will produce a different flavor, once you finish making your vinaigrette, try it and adjust it to your liking. You may need to add a little salt or vinegar. If you made your vinaigrette too thick, you can add 1 teaspoon of water at a time until you get the desired consistency.
  • Now just put all the ingredients together in one salad. Add vegetables, then beets, top with feta cheese and chopped walnuts.
  • At this point, the salad can be refrigerated until ready to eat. Just before eating, sprinkle enough dressing on top of your liking.

Try these others SALAD recipes:

  • Beet salad – Beets in a creamy dressing.
  • Korean carrots spicy salad – Carrots mixed with garlic, coriander and hot oil. Great salad!
  • Cucumber and Tomato Salad– Salad recipe with cucumbers, tomatoes, olives and feta cheese.

Beetroot and feta cheese salad recipe

4.34 out of 3 votes

A refreshing but hearty salad recipe made with roasted beets, lettuce, feta cheese, and hazelnuts mixed in a simple vinaigrette.

Ingredients

  • 1/2 lb assortment of green lettuce or tender spinach leaves

  • 2-3 cups roasted beets, peeled beets, 1/2 inch cubed

  • 1 cup feta cheese Blue cheese will also work

  • 2/3 cups chopped roasted hazelnuts

Balsamic vinaigrette (can do more than you need)

  • 3 tablespoon balsamic vinegar or champagne vinegar

  • 1/2 tablespoon honey

  • 1 tablespoon mustard

  • 2 teaspoon kosher salt

  • 1 garlic clove, peeled, pressed

  • 100 ml olive oil

Instructions

How to make beet and feta cheese salad

  1. You can buy precooked beets or cook them yourself.

    To cook boiling -wash the beets without stems thoroughly and place them in a pot filled with water. Cook for about 1 to 2 hours or until a knife enters the beet without resistance. Depending on how big the beets are, it can take more or less time. Let cool for about 10 minutes and then remove the skin.

  2. To roast in the oven – Wrap the well-washed beets in foil and bake in a preheated oven at 375F, on a baking sheet for 1-2 hours or until a knife enters the beets without resistance. Depending on how big the beets are, it can take more or less time. Let cool for about 10 minutes and then remove the skin.

  3. Completely fresh before continuing with the recipe.

  4. Cut the beets into 1/2 inch cubes, you will need 2 to 3 cups.

  5. Roast 2/3 cup hazelnuts in a preheated oven at 350 ° F for about 5-7 minutes, or until fragrant and toasted, stirring every two minutes. Let cool.

  6. Once this is done, let it cool, then rub the hazelnuts between the palms of your hands to remove the peel. Now pick the peeled hazelnuts, leaving the shells behind. Roughly chop with a knife.

How to make the vinaigrette

  1. To make the vinaigrette, you can do it in two ways: with a mixer or a hand blender. Both forms will make a vinaigrette, but with a whisk there is more chance that it will be liquid, while with a hand mixer it will be thicker and will look like a diluted mayonnaise.

  2. To do it with a whisk – Mix 3 tablespoons of balsamic vinegar, 1/2 tablespoon of honey, 1 tablespoon of mustard, 2 teaspoons of kosher salt and 1 pressed garlic clove until smooth. Now slowly drizzle the 100 ml of olive oil while whisking continuously.

    The vinaigrette is ready and can be refrigerated until ready to use. If it separates, just shake it before using. Because different types of balsamic vinegar will produce different flavors, once you have finished making your vinaigrette, give it a try and adjust to your liking. You may need to add a little salt or vinegar.

  3. To do it with a hand mixer: In a blender cup, combine and mix 3 tablespoons of balsamic vinegar, 1/2 tablespoon of honey, 1 tablespoon of mustard, 2 teaspoons of kosher salt and a clove of garlic until smooth. While keeping the blender submerged and running, start pouring the oil little by little until the 100 ml is used. Because different types of balsamic vinegar will produce different flavors, once you have finished making your vinaigrette, give it a try and adjust to your liking. You may need to add a little salt or vinegar. If you made your vinaigrette too thick, you can add 1 teaspoon of water at a time until you get the desired consistency.

Mount

  1. Now just put all the ingredients together in one salad. Add vegetables, then beets, top with feta cheese and chopped walnuts.

  2. At this point, the salad can be refrigerated until ready to eat. Just before eating, sprinkle enough dressing on top of your liking.

Beetroot and feta cheese salad recipe

Amount per proportion

Calories 506 Calories from Fat 405

% Daily value*

Fat 45g69%Saturated Fat 9g56%Cholesterol 33mgeleven%Sodium 1695mg74%Potassium 491mg14%Carbohydrates 17g6%3g fiber13%Sugar 10geleven%Protein 10gtwenty%Vitamin A 825IU17%Vitamin C 18mg22%Calcium 229mg2. 3%Iron 2.4mg13% * Percent Daily Values ​​are based on a 2000 calorie diet.

SaladFetaCheeseRecipeBeets

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