Beetroot and Feta Salad
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Bright, fresh autumn beetroot is an outstanding base for seasonal salads. Where the mix of sweet and salty, firm and tender is important, slices of boiled beetroot are paired with feta, whose creamy texture helps the salad meld with the dressing. Arugula adds a pop of green to achieve an almost Italian tricolor on the plate, as well as its unique bitterness—slightly sharp yet pleasant, nicely complementing the sweetness of the beetroot. Pine nuts contribute crunch, heartiness, and a decorative touch. The dressing is very basic: salt, pepper, olive oil, and lemon juice. The ingredients in the bowl sing in such a colorful chorus that no more complex sauce is needed.
Ingredients
- Beetroot - 21.2 oz
- Feta cheese - 7.1 oz
- Thyme - 0.2 oz
- Arugula - 3.5 oz
- Pistachios - 1.4 oz
- Olive Oil - 1 fl oz
- Meyer Lemon Juice - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the beetroot and scrub it with a brush if necessary.
Step 2
Wrap each beet in foil, generously sprinkling with salt.
Step 3
Roast the beetroot for 1 hour at 356°F. Once the beetroot is cooked, unwrap the foil and let it cool.
Step 4
Toast the pine nuts until golden brown.
Step 5
Remove the leaves from the thyme sprigs and chop them.
Step 6
Mix the chopped thyme with the feta cheese, mashing the cheese with a fork.
Step 7
Prepare the dressing: mix olive oil, lemon juice, salt, and pepper in a separate bowl.
Step 8
Wash the arugula and pat it dry.
Step 9
Peel the cooled beets and cut them into large cubes.
Step 10
Assemble the salad: place a bed of arugula at the bottom of the plate, followed by beets and small quenelles of feta with thyme. Drizzle the salad with the dressing and sprinkle with pine nuts.
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