The Best Beetroot Salad with Cheese
I remember the first time I tried a beet salad—I was hesitant (because, let’s be honest, beets can be a little messy), but after one bite, I became hooked. The combination of earthy beets, creamy feta, and crunchy walnuts is just perfect. The flavors balance beautifully, and the textures make every bite satisfying.
This salad has become a staple in my kitchen, especially when I want something light but still filling. I love making it for lunch or as a side dish for dinner, and it always impresses guests. The best part? It looks so fancy but is actually super easy to throw together. Roasting the beets enhances their natural sweetness, while the cheese adds richness, and the walnuts provide the perfect crunch. A drizzle of balsamic glaze or a citrusy vinaigrette brings everything together beautifully.
Not only is this salad delicious, but it’s also packed with nutrients. Beets load the salad with antioxidants, fiber, and essential vitamins, which support glowing skin and overall health. They also help with digestion and provide a natural energy boost. Adding feta or goat cheese gives a boost of calcium and protein, while walnuts contribute healthy fats and a satisfying crunch.
One of my favorite things about this recipe is its versatility. You can swap the feta for goat cheese, add arugula for a peppery bite, or toss in some orange slices for extra freshness. Whether you’ve enjoyed beets for years or want to try something new, this recipe won’t disappoint. It’s vibrant, delicious, and perfect for any occasion. Plus, once you taste it, you might just find yourself making it again and again!
The Best Beetroot Salad With Cheese
Equipment
- 1 mixing bowl
- 1 pot
Ingredients
- 1 bunch rocket
- 1 lettuce
- 100 g beetroot boiled
- 125 g feta cheese
- 50 g walnut
- 1 orange fresh juice
- 60 ml olive oil
- salt,black pepper
Instructions
- Start by boiling the beets for 15-20 minutes until tender, then peel and cut them into small cubes.
- Dice the feta cheese into cubes of similar size to the beets—this way, the salad looks balanced and visually appealing on the plate.
- Toast the walnuts in a dry pan until they release their natural oils and become more flavorful.
- For the dressing, mix fresh orange juice and olive oil, then season with salt and black pepper to taste.
- Tear the lettuce and arugula into bite-sized pieces using your hands, then toss them with the dressing.
- Finally, add the diced feta and toasted walnuts. When plating, avoid pressing down the greens—letting them sit light and airy creates a more appealing and appetizing presentation. Enjoy!
