Revitalize Your Meals with Beetroot and Feta Salad

Vibrant Beetroot and Feta Salad

Today, I’m excited to share a fresh and colorful salad recipe that is perfect for brightening up any meal. As we head into the summer months, I find myself craving light and refreshing dishes that are bursting with flavor. This beetroot and feta salad is not only visually stunning but also incredibly delicious.

Ingredients:

• 2 medium beetroots, roasted and chopped
• 100g feta cheese, crumbled
• 50g walnuts, toasted and roughly chopped
• 2 cups arugula
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Kitchen Tools:

• baking sheet
• knife
• mixing bowl
• whisk

Start by roasting the beetroots in the oven until they are tender. Once cooled, peel and chop them into bite-sized pieces. In a mixing bowl, combine the beetroot, crumbled feta cheese, toasted walnuts, and arugula.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a simple dressing. Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are well coated.

Serve the beetroot and feta salad immediately, or let it sit in the refrigerator for a while to allow the flavors to meld together. This salad is best enjoyed fresh when the flavors are at their peak.

The total weight of the cooked dish is approximately 400 grams, making it perfect for 2 servings. Each serving is around 200 grams, with an estimated calorie count of 250 per serving.

For a unique twist, try adding a handful of pomegranate seeds to the salad for an extra burst of sweetness and texture.

I hope you give this vibrant beetroot and feta salad a try and enjoy it as much as I do. Feel free to experiment with different ingredients and make it your own!