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.
Ingredients
Beetroot And Feta Salad
- 2 15 ounce cans beets cubed
- 2 ounces feta crumbled
- 2 tablespoon parsley roughly chopped
- salt and pepper to taste
Balsamic Vinaigrette
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 clove garlic minced
- 1 teaspoon dijon mustard
Instructions
- 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.
- Slice the beetroot into cubes, crumble the feta, and roughly chop the parsley.
- Prepare the balsamic vinaigrette by adding all of the ingredients together in a mason jar and shaking well to combine.
- In a large bowl, combine the beetroot, feta, parsley, and balsamic vinaigrette. Season to taste with salt and pepper.
- Serve immediately or refrigerate for later. Enjoy!
Nutrition
Calories: 186kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 294mgPotassium: 523mgFiber: 4gSugar: 14gVitamin A: 278IUVitamin C: 10mgCalcium: 106mgIron: 2mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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