Description
This vibrant beet salad features roasted walnuts, creamy feta cheese, and crisp cucumber over a bed of fresh romaine lettuce, dressed with a honey red wine vinaigrette. It’s the perfect refreshing side dish for weeknight dinners or meal prepping for the week.
Ingredients
Scale
- 250 g beetroot, peeled and diced into bite-sized pieces
- 1 romaine lettuce, chopped into bite-sized pieces
- 1 Persian cucumber, sliced into thin rounds
- 2 tablespoons fresh dill, finely chopped
- 100 g feta cheese, crumbled or cubed
- 1 red onion, thinly sliced
- 1 handful roasted walnuts, roughly chopped
- 3 tablespoons extra virgin olive oil, cold-pressed for best flavor
- 2 tablespoons red wine vinegar, adds brightness and tang
- 1 tablespoon honey, balances acidity
- 1 garlic clove, minced finely
- salt and black pepper, to taste
- chili flakes, to taste optional for heat
Instructions
- Prep the vegetables: Peel and dice the beetroot into roughly 1-inch pieces, then chop the romaine lettuce into bite-sized chunks and slice the cucumber into thin rounds. Thinly slice the red onion and finely chop the fresh dill.
- Combine in a bowl: In a large mixing bowl, gently combine the beetroot, romaine lettuce, cucumber slices, chopped dill, chopped walnuts, and sliced red onion.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, and minced garlic until well combined, about 1 minute. Season with salt, black pepper, and chili flakes to your preference.
- Toss and serve: Pour the dressing over the salad and gently toss to combine, ensuring all vegetables are lightly coated without crushing the delicate ingredients. Top with crumbled or cubed feta cheese immediately before serving.
- Prep Time: 15 minutes