Description
This vibrant Beetroot Salad is a healthy and flavorful Mediterranean-inspired dish featuring tender roasted or boiled beets, complemented by fresh red onion, parsley, and a tangy balsamic vinaigrette. Optional additions of crumbled feta and nuts add richness and crunch, making it a perfect nutritious side or light meal.
Ingredients
Scale
Beets and Vegetables
- 3 medium beetroots, peeled and roasted or boiled until tender, then diced
- 1/4 cup red onion, finely sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped walnuts or pistachios
Instructions
- Cook the Beets: Preheat your oven to 400°F (200°C) if roasting. Roast the whole peeled beets for 45–60 minutes until tender, or boil them in water for 30–40 minutes. Test tenderness by piercing with a fork. Allow beets to cool before peeling and dicing into bite-sized pieces.
- Prepare the Salad Base: In a large mixing bowl, combine the diced beets, finely sliced red onion, and chopped fresh parsley, ensuring even distribution of the ingredients.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until fully emulsified, creating a smooth and tangy dressing.
- Toss the Salad: Pour the dressing over the beet mixture and gently toss to evenly coat all components with the flavorful dressing.
- Add Optional Toppings and Serve: Sprinkle crumbled feta cheese and chopped walnuts or pistachios on top if desired. Serve immediately or chill the salad for 20–30 minutes to allow flavors to meld before serving.
Notes
- You can use pre-cooked or vacuum-packed beets for convenience, saving cooking time.
- Add arugula or baby spinach to the salad for extra greens and nutrition.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
