Ingredients
Scale
- 4 medium beets, fresh
- 4 oz feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Optional: Fresh arugula or spinach for serving
Instructions
- Wash the beets thoroughly. Boil for 30-45 minutes or roast at 400°F (200°C) for 45-60 minutes until tender.
- Once cool, peel and slice the beets into bite-sized pieces.
- In a mixing bowl, combine the sliced beets, crumbled feta, and chopped walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Pour over the beet mixture and toss to combine.
Notes
- Roasting beets enhances their sweetness, while boiling is a quicker option.
- For a cheese alternative, try goat cheese or ricotta salata.
- Pecans, almonds, or pistachios can replace walnuts.
- Fresh arugula or spinach can be added for extra greens.
- Consider adding citrus zest to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Boiling, Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
