As of: February 28, 2024, 8:04 a.m
By: Sandra Keck
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Beetroot, feta and walnuts are just a perfect combination!
You can find the recipe for this beetroot salad here.
© Simply Tasty
Beetroot or beetroot?
Do you always ask yourself whether the double “e” in the word is correct or not?
The fact that you are not the only one with question marks on this question proves that the Duden actually now accepts both spellings.
So you can write the delicious vegetables however you feel like it.
That's how it's done:
You only need a few ingredients:
Baked beetroot:
400 g beetroot
4 tbsp olive oil
1 tsp salt
0.5 tsp pepper
Dressing:
4 tbsp white balsamic vinegar
2 tsp grainy mustard
2 tsp honey
6 tbsp olive oil
Aside from that:
50 g walnuts, chopped
150g feta, crumbled
50 g rocket
The preparation is not difficult:
Preheat oven to 175°C.
For the beetroot:
Wash, clean and peel the vegetables (wear gloves to avoid reddened hands).
Halve the tubers and cut into slices about 0.5 cm thick.
Place slices on a baking sheet lined with baking paper.
Cover with olive oil, salt and pepper.
Bake for about 25 minutes until the beetroot is cooked through.
Allow to cool slightly.
For the dressing:
Mix balsamic vinegar, mustard and honey.
Slowly whisk in the olive oil in a thin stream to bind and thicken the dressing.
Place the beets in a bowl along with the crumbled feta, chopped walnuts and arugula.
Mix with the salad dressing and serve.
Zack – done!
This beetroot salad tastes good and gives you energy for the day!
The recipe is here.
© Simply Tasty
Are salads that fill you up exactly your thing?
Cook this quick orzo salad with pumpkin and enjoy it, or make this sweet red cabbage salad with dates and feta later.
And for dessert: This sweet oriental fruit salad with nut crunch doesn't just taste good with brunch.
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