Pickled Beet and Feta Salad
This Pickled Beet and Feta Salad is a vibrant, flavor-packed dish that brings together earthy, tangy, and creamy elements in perfect harmony. Inspired by Mediterranean flavors, this salad is a delightful balance of sweet and sour pickled beets, creamy feta cheese, and crunchy toasted walnuts, dressed in a zesty vinaigrette. Ideal as a light lunch or a refreshing side, it elevates any dining experience with its bold color and fresh flavors.
Equipment
- Knife
- Cutting board
- Mixing bowls
- Whisk
- Small saucepan
- Baking sheet
Ingredients
For the salad
- 2 cups pickled beets sliced into thin wedges
- 4 cups mixed greens such as arugula, spinach, or baby kale
- ½ cup feta cheese crumbled
- ⅓ cup walnuts lightly toasted and chopped
- ¼ cup red onion thinly sliced
For the vinaigrette
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp salt
- ¼ tsp black pepper freshly ground
Instructions
- Preheat the oven to 175°C (350°F). Spread walnuts on a baking sheet and toast for about 8-10 minutes until fragrant and slightly golden. Let cool, then chop.
- In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- In a large bowl, combine mixed greens, pickled beets, red onion, and toasted walnuts.
- Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
- Sprinkle crumbled feta cheese on top just before serving.
Notes
- For extra depth of flavor, use aged balsamic vinegar.
- If you prefer a vegan version, substitute feta with a plant-based cheese, and replace honey with maple syrup.
Nutrition
Calories: 253kcalCarbohydrates: 13gProtein: 6gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 17mgSodium: 695mgPotassium: 273mgFiber: 2gSugar: 7gVitamin A: 558IUVitamin C: 13mgCalcium: 125mgIron: 2mg
Feedback is key!Rate this Recipe !