Greek Beet Salad with Feta and Walnuts

Ingredients

• 4 medium-sized beets, roasted and diced (500g / 1.1 lb) 4 medium-sized beets, roasted and diced (500g / 1.1 lb)
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 1/2 cup (60g) walnuts, roughly chopped 1/2 cup (60g) walnuts, roughly chopped
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 16g (Saturated Fat: 4g)
• Carbohydrates: 15g (Sugar: 10g)
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the beets thoroughly and trim off the stems and roots.
3. 3.
   Wrap each beet individually in aluminum foil and place them on a baking sheet.
4. 4.
   Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
5. 5.
   Remove the beets from the oven and let them cool. Once cooled, peel off the skin and dice them into bite-sized pieces.
6. 6.
   In a large bowl, combine the diced beets, crumbled feta cheese, and chopped walnuts.
7. 7.
   In a separate small bowl, whisk together the olive oil, lemon juice, dill, parsley, salt, and pepper.
8. 8.
   Pour the dressing over the beet mixture and gently toss until all the ingredients are well coated.
9. 9.
   Allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
10. 10.
    Serve chilled and garnish with additional dill and parsley, if desired.

Treat your ingredients with care...

• Beets — To roast the beets evenly, make sure they are similar in size. This will ensure that they cook at the same rate. Additionally, be careful when handling beets as they can stain surfaces and clothing. Wearing gloves while peeling and dicing them can help prevent staining.
• Feta cheese — Opt for high-quality feta cheese for the best flavor and texture. If you prefer a milder taste, you can soak the feta cheese in water for 30 minutes before crumbling it.
• Walnuts — Toasting the walnuts before chopping them will enhance their nutty flavor. Simply spread them on a baking sheet and toast in a preheated oven at 180°C (350°F) for about 5-7 minutes, or until fragrant.

Tips & Tricks

• For a twist, try adding some sliced red onions or arugula to the salad for an extra layer of flavor.
• If you prefer a creamier dressing, you can mix in a tablespoon of Greek yogurt.
• To save time, you can roast the beets in advance and store them in the refrigerator until ready to use.
• This salad tastes even better the next day as the flavors have time to meld together. Consider making it ahead of time for a quick and delicious meal or side dish.
• Feel free to adjust the amount of lemon juice and herbs according to your taste preferences.

Serving advice

Serve this Pantzarosalata as a refreshing appetizer or as a side dish alongside grilled meats or fish. It pairs well with crusty bread or pita chips for scooping up the delicious flavors.

Presentation advice

To enhance the presentation, arrange the salad on a platter or individual plates, allowing the vibrant colors of the beets to shine through. Garnish with a sprinkle of fresh dill and parsley for an added touch of green.