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–+ servings
Beetroot and feta salad in a black bowl with brown rim.

Beetroot and Feta Salad With Balsamic Dressing

Try this Beetroot and Feta Salad - you will be in love! The humble beetroot has finally taken the culinary world by storm! And we are joining in! The sweet, earthy root not only adds a punch of natural sweetness, but its purple hue also provides a wealth of antioxidants. This delicious salad combines beetroot with feta, dates and balsamic dressing to create an easy but luxurious side dish!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American, British
Servings 2 -3 as a side dish
Calories 226 kcal

Ingredients
 
 

  • 500 g cooked beetroots cubed
  • 15 g pecans
  • ½ red onion thinly sliced
  • 30 g dates
  • 80 g feta crumbled
  • 2 tablespoon parsley finely chopped

For Balsamic Vinaigrette:

  • 2 tablespoon olive oil
  • 1½ tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • salt & pepper

Instructions
 

  • Place thinly sliced red onion in a small colander and pour a whole kettle of boiling water through it (this will mellow the favour of red onion). Leave the onions to cool down.
  • Toast pecan nuts in a dry pan until slightly browned and smelling all nutty.
  • In a small jar, mix all the balsamic vinaigrette ingredients and shake well.
  • Place the cubed beetroot, finely chopped parsley, dates and blanched onions in a large bowl. Pour vinaigrette over and toss everything together.
  • Spoon the beet salad onto a serving platter or individual bowls, crumble feta cheese and scatter toasted pecans on top!

Notes

How To Cook Beetroot If You Have Raw Beets?
If you have raw beets and would like to cook them for this recipe yourself, you have a couple of options. Make sure to trim the root and greens off of the beetroot (but not too much, or the colour will bleed out), then wash the beets gently, not tearing the skin. When your fresh beets are prepped like this, you can:
  • Boil them. Place them in a pan of water, bring them to a boil and then reduce the heat. Simmer your beets until tender: around 30-40 minutes depending on their size.
  • Steam them in a vegetable steamer, or covered over a pan of simmering water. It will take a little longer than boiling.
  • Roast. Wrap individual beets in aluminium foil, place them on a baking sheet and roast them at 200°C for 45-60 minutes, depending on their size, until tender. Roast beets have heaps more flavour.
Once your beetroot is cooked, let them cool down until you can handle them without burning your hands. Peel them (the skin should come off easily), then use them in this recipe.

Nutrition

Calories: 226kcalCarbohydrates: 41gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 229mgPotassium: 1021mgFiber: 10gSugar: 30gVitamin A: 427IUVitamin C: 20mgCalcium: 68mgIron: 3mg
Keyword Balsamic Vinaigrette, Beet and Feta Salad, Beet Salad, Beet Salad With Balsamic, Beet Salad With Feta, Beetroot and Feta Salad, Beetroot Feta Salad
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