Prepare to embark on a culinary journey that will revolutionize your salad game forever! This vibrant Beetroot Salad with Feta and Orange isn't just a dish—it's a symphony of flavors that dances between sweet, tangy, and earthy notes. Imagine roasted beetroots, creamy feta, juicy orange segments, and crunchy walnuts coming together in a Mediterranean-inspired masterpiece that will make your palate sing with delight. Whether you're a health enthusiast, a flavor adventurer, or simply someone who loves stunning food, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Beetroot
- Feta cheese
- Orange segments
- Walnuts
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Instructions
- Begin by preparing the beetroot. Preheat your oven to 400°F (200°C). Wash the beetroot thoroughly to remove any dirt, then wrap each beetroot individually in aluminum foil. Place them on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until they are tender when pierced with a fork.
- While the beetroot is roasting, prepare the other ingredients. Zest one of the oranges using a microplane or a fine grater, being careful to only grate the orange part and not the bitter white pith. Set the zest aside.
- Next, segment the oranges. To do this, cut off the top and bottom of the orange to create a stable base. Stand the orange upright and carefully slice off the peel and pith, following the curve of the fruit. Once peeled, cut between the membranes to release the segments. Collect the segments in a bowl, and squeeze any remaining juice from the membranes into the bowl as well.
- In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and let cool before roughly chopping them.
- Once the beetroot is done roasting, remove it from the oven and allow it to cool slightly. Once cool enough to handle, peel the skin off the beetroot using your hands or a paper towel. Cut the beetroot into bite-sized cubes or wedges, depending on your preference.
- In a large mixing bowl, combine the roasted beetroot, orange segments (along with any collected juice), toasted walnuts, and feta cheese crumbled into small pieces.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and the reserved orange zest to create a dressing. Adjust the seasoning to taste, adding more salt or pepper if desired.
- Drizzle the dressing over the beetroot salad mixture and gently toss to combine, ensuring that the beetroot and feta are well coated with the dressing.
- Transfer the salad to a serving platter or individual plates. Optionally, garnish with additional feta, walnuts, or a sprinkle of fresh herbs like parsley or mint for added flavor and presentation.
- Serve the beetroot salad with feta and orange immediately, or refrigerate for up to an hour to allow the flavors to meld together before serving. Enjoy your Mediterranean-inspired dish!
Tips
- Choose fresh, firm beetroots with smooth skin for the best roasting results.
- When roasting beetroots, keep them wrapped in foil to retain moisture and enhance their natural sweetness.
- Toast walnuts slowly and watch carefully to prevent burning—they should be fragrant and golden.
- Use fresh orange zest to add a bright, citrusy dimension to your dressing.
- For the most vibrant presentation, cut beetroots into uniform sizes and handle gently to prevent color bleeding.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld beautifully.
- For a vegan option, replace feta with plant-based cheese alternatives.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 25mg
