Beetroot And Feta Salad With Balsamic Vinaigrette

The beetroot and feta salad is a simple yet delicious dish that is perfect for a summer lunch. The sweetness of the beetroot is countered by the saltiness of the feta, and the balsamic vinaigrette ties all the flavors together. The salad can be served on its own or with some crusty bread. Either way, it is sure to satisfy.

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This beetroot and feta salad is a healthy and flavorful recipe that is perfect for a light lunch or as a side dish. The earthy flavor of the beetroots is complemented by the tangy feta cheese, while the balsamic vinaigrette adds a touch of sweetness. This salad is also packed with nutrients, including fiber, protein, and vitamins A and C.

To make this salad, simply combine sliced canned beetroot with crumbled feta, chopped flat-leaf parsley, and balsamic vinaigrette. You can also add other vegetables such as carrots or tomatoes.

This salad can be served immediately or refrigerated for later. Either way, it makes a delicious and healthy meal that will leave you feeling satisfied.

Why You’ll Love This Recipe

This beetroot and feta salad recipe is the perfect dish for a summer BBQ or potluck. The sweetness of the beetroots pairs perfectly with the salty feta cheese, and the balsamic vinaigrette pulls it all together. Plus, it's easy to make ahead of time. Here are four more reasons why you'll love this recipe:

1. It's healthy and flavorful.
2. It's easy to make ahead of time.
3. It's a great dish for a summer BBQ or potluck.
4. It's packed with nutrients.

What You’ll Need To Make Beetroot And Feta Salad With Balsamic Vinaigrette

Beetroot And Feta Salad

Beetroot: You can use canned or freshly cooked beetroot for this recipe. If using canned, make sure to drain and rinse the beetroot before using. I prefer to use canned beetroot because it makes this salad super quick and easy to prepare.

Feta cheese: Feta cheese is a Greek cheese that is made from sheep's milk or goat's milk. It has a salty, tangy flavor that pairs perfectly with the sweetness of the beetroot.

Parsley: Parsley is a fresh herb that adds flavor and color to this salad. You can use either flat-leaf parsley or curly parsley. I prefer flat-leaf parsley because it has a more robust flavor and a smoother texture than curly parsley.

Salt and pepper: Season the salad to taste with salt and pepper.

Balsamic Vinaigrette

Balsamic vinegar: Balsamic vinegar is a dark, sweet vinegar that is made from grape must. It has a rich flavor that pairs well with the sweetness of the beetroot.

Olive oil: Olive oil is a healthy fat that adds richness and flavor to this salad dressing. It's a key component of vinaigrette dressings.

Dijon mustard: Dijon mustard is a type of mustard that is made from ground mustard seeds, vinegar, and white wine. It has a sharp, tangy flavor that pairs well with the sweetness of the balsamic vinegar.

Maple syrup: Maple syrup is a natural sweetener that adds sweetness and depth of flavor to this dressing. You can use honey if you prefer.

Garlic: Garlic adds flavor to this dressing. Fresh garlic is ideal, but you can also use frozen garlic or garlic from a jar.

Step-By-Step Instructions

Now that you have all of your ingredients, it's time to make the salad. This recipe is super easy to make and can be on the table in just minutes. Here's how to make it:

Step 1: If using canned beetroot, drain and rinse the beetroot. If using fresh beetroot, cook it until tender. Once cooked, allow the beetroot to cool before proceeding to the next step.

Step 2: Slice the beetroot into cubes, crumble the feta, and roughly chop the parsley.

Step 3: Prepare the balsamic vinaigrette by adding all of the ingredients together in a mason jar and shaking well to combine.

Step 4: In a large bowl, combine the beetroot, feta, parsley, and balsamic vinaigrette. Season to taste with salt and pepper.

Step 5: Serve immediately or refrigerate for later. Enjoy!

Recipe Tips And Tricks

Here are a few tips and tricks to help you make the perfect beetroot and feta salad:

• If using fresh beetroot, cook it until tender. You can boil, steam, or roast the beetroot. I prefer to roast it because it brings out the natural sweetness of the beetroot.
• If using canned beetroot, make sure to drain and rinse it before adding it to the salad.
• Feta cheese can be replaced with goat cheese or any other salty cheese that you prefer.
• If you don't have parsley, you can use mint or cilantro instead.
• Balsamic vinaigrette can be made ahead of time and stored in the fridge for up to 2 weeks.
• This salad is best served immediately, but leftovers can be stored in the fridge for up to 3 days.

Serving Suggestions And Substitutions

This beetroot and feta salad pairs well with grilled chicken or fish. It also makes a great side dish for your next BBQ or potluck.

If you're looking for a vegan option, you can substitute the feta cheese with tofu or a vegan cheese alternative.

If you don't have balsamic vinegar, you can use red wine vinegar or apple cider vinegar instead.

If you don't have maple syrup, you can use honey or agave nectar instead.

How To Store Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you're ready to eat, simply serve into a bowl and gently stir the salad to re-combine the ingredients.

You may find that the vinaigrette dressing separates from the salad after it has been stored in the fridge. This is normal, and simply give the dressing a good stir before serving.

Frequently Asked Questions

Q: Can I make this salad ahead of time?

A: You can make the balsamic vinaigrette dressing up to 2 weeks in advance. However, I wouldn't recommend making the entire salad ahead of time as the beetroot will start to bleed and the feta will become mushy. If you need to make ahead of time, I recommend prepping all of the ingredients and storing them in the fridge until you're ready to assemble the salad.

Q: Can I substitute the feta cheese?

A: Yes, you can substitute the feta cheese with goat cheese or any other salty cheese that you prefer.

Q: Is this salad vegan?

A: No, this salad is not vegan as it contains feta cheese. If you're looking for a vegan option, you can substitute the feta cheese with tofu or a vegan cheese alternative.

Q: How long will leftovers last?

A: Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you're ready to eat, simply serve into a bowl and gently stir the salad to re-combine the ingredients.

Q: What can I serve this salad with?

A: This beetroot and feta salad pairs well with grilled chicken or fish. It also makes a great side dish for your next BBQ or potluck.

Tools And Equipment For This Recipe

Powder-Coated Colander Set: This is a great set of colanders that come in three different sizes. I use them for everything from washing vegetables to straining pasta.

8-Inch Kitchen Knife: A sharp knife is a must-have for any kitchen. This 8-inch kitchen knife by Paudin is a great choice.

Glass Mixing Bowls: These glass mixing bowls are super versatile. You can use them for mixing, storing, and serving. In this recipe, they can be used for mixing the salad ingredients together.

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