roast beetroot salad

Roast Beetroot and feta salad

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This roast beetroot salad is a great meal, enjoyed every day! Moreover, it is healthy and delicious. I found that roast beetroot is perfect to eat with your greens, creamy-salty feta, sprinkled with some seeds or walnuts for crunch. Easy, tasty, but full of flavor.

Before reading further, watch this short, step by step video recipe:

The beetroot

Indeed, beetroot is full with vitamins, minerals and antioxidants! To my mind, the best way to cook the beetroot for this salad is roasting, because roast beetroot has more flavor than boiled or steamed vegetable.

In short, to prepare the beetroot for this salad, you need to peel it, slice it in quarters. After that, sprinkle the beetroot with olive oil and bake, wrapped in foil, in 180 C degree hot oven for an hour or until soft.
Check if it soft with a fork.

roast beetroot salad

Flavor and dressing

In fact, the main ingredient of this dish is beetroot, which has beautiful earthy flavor. For this reason, it is perfect to pair with fresh salad leaves and salty feta. Furthermore, to spice it up, I used grainy mustard, which makes the salad more pungent. Yes, regarding this, mustard is not only for sandwiches, hot dogs and meat. In other words, grainy mustard is great dressing for beetroot. Dressing also adds extra texture. So definitely try it!

 

roast beetroot salad
Print
Roast Beetroot and feta salad
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Beetroot Recipes - This beetroot salad recipe can be enjoyed every day! It is healthy and delicious. 

Course: Salad
Servings: 2 people
Author: Cooking Journey
Ingredients
  • 2 beetroots
  • 20 mixed salad leaves rocket, spinach etc
  • 14 cubes feta type cheese
  • 3-4 tsp grainy mustard
  • 2 tsp pumpkin seeds
  • 2 tsp sunflower seeds
Instructions
  1. Prepare ahead your raw beetroot, wash and peel off the skin. Cut beetroot in quarters, drizzle with olive oil, wrap in foil and bake at 200 C / 390 F hot oven for about an hour until soft (check with fork). Cool the beetroot.

  2. Place the salad leaves on the round serving plate, going near the edges.

  3. Place about 3 beetroot pieces on the leaves

  4. Place the feta type cheese near the beetroot pieces.

  5. Spread the grainy mustard on the beetroot pieces.

  6. Sprinkle the seeds on top of the salad. 

Recipe Notes

You can make this salad with store-bought precooked beetroot too. 

You can use any seeds – sunflower, pumpkin, sesame or chopped walnuts instead.

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