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Mediterranean beetroot and feta cheese salad garnished with dill served in a white bowl.
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Beetroot and feta salad

This beetroot and feta salad is a Mediterranean-style beet salad recipe with a delicious combination of sweet beets, savory and creamy feta, crunchy walnuts, and fresh dill.
Course Salad
Cuisine Greek, Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 191kcal
Author Vandana Chauhan

Equipment

  • 1 Cooking pot
  • 1 Large salad bowl

Ingredients

  • 3 medium-sized beets peeled and cubed into bite-size pieces, around 4 cups
  • 100 grams Feta cheese cubes around 1 cup
  • 2 tablespoons finely chopped dill you can use any herb of your choice
  • ½ cup walnut kernels roughly chopped
  • 1 cup water

Ingredients for dressing

  • 3 tablespoons lemon juice adjust to taste
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic minced, adjust to taste
  • Ground black pepper to taste
  • Salt to taste Add carefully as feta is already very salty.

Instructions

  • Wash and peel the beetroots. Cut into bite-size pieces.
  • Put the beetroot cubes in a cooking pot, add around a cup of water and cover the pot with a lid. Cook covered for around 45 minutes or until the beets are soft enough to be pierced by a fork or knife. Once cooked, switch off the stove, strain the beets, and allow them to reach room temperature.
  • While the beets are getting cooked, dry roast roughly chopped walnut kernels in a pan for a few minutes or until they become fragrant. Switch off the stove and keep them aside.
  • Cut feta cheese into bite-size cubes.
  • Mix all the ingredients of dressing in a bowl and keep aside.
  • In another large bowl add the cooked beets, toasted walnuts, feta cheese cubes, finely chopped dill, and the dressing. Toss well, check and adjust the seasoning. Enjoy!

Video

Notes

  1. Though fresh beets taste the best in this salad, you can use canned beets too if fresh is not available.
  2. Don't leave the walnuts unattended while roasting, they get burned fast.
  3. Instead of walnut, any other nut or seed can be used too.
  4. Add salt carefully and only if needed as feta cheese is also very salty.
  5. For some heat, you may add chili flakes or finely chopped chili peppers.
  6. More recipe tips and tricks are given within the post above, please follow them to make this recipe.

Nutrition

Calories: 191kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 225mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 1mg