Beetroot Salad with Goat Feta Cheese & Walnuts
- Appetizers & Snacks, Salads
This Beetroot Salad with Goat Feta Cheese & Walnuts has the perfect balance between sweet, salty, soft and crunchy. The variations in texture and flavors makes this salad a wonderful tasting experience. The beautiful, vibrant red color from the beetroot makes this salad not only look stunning, but also makes it very healthy. Enjoy this salad as an appetizer or for a quick and light lunch with a couple slices of bread.
Ingredients you will need for this recipe:
- beetroot | optional: pre-cooked
- field salad
- goat feta cheese | feta cheese
- walnuts
- shallots – finely chopped
- olive oil
- white wine vinegar
- mustard
- sugar
- salt & pepper
How to make Beetroot Salad:
(1) Prepare the Salad
In a medium-sized pot, boil the 250 g raw beetroot, until they can easily be pierced through with a knife. This takes up to 30 min, depending on the size. If you use pre-cooked beetroots, you can skip this step.
Thinly slice the cooked beetroot with a knife or a vegetable|mandoline slicer, and arrange on a serving plate.
Wash the 100 g field salad, and add 1 finely chopped small shallot. Toss the salad, until the shallots are well distributed. Place the salad on top of the beetroot in the center of the serving plate.
(2) Add Goat Feta Cheese & Walnuts
In a small frying pan, toast 50 g walnuts, and roughly chop them when they have cooled down.
Crumble the Goat Feta Cheese or Feta Cheese and the roughly chopped walnuts over the salad.
(3) The Salad Dressing
For the dressing, add 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon mustard and 1/2 teaspoon sugar in a small bowl or cup. Whisk everything together, until the consistency slightly thickens. Add salt & pepper to taste, and pour it over the salad.
Beetroot Salad with Goat Feta Cheese & Walnuts
Course: Appetizers & Snacks, SaladsDifficulty: Easy10
minutes30
minutes10 - 40
minutesThis Beetroot Salad with Goat Feta Cheese & Walnuts has the perfect balance between sweet, salty, soft and crunchy. The variations in texture and flavors makes this salad a wonderful tasting experience. The beautiful, vibrant red color from the beetroot makes this salad not only look stunning, but also makes it very healthy. Enjoy this salad as an appetizer or for a quick and light lunch with a couple slices of bread.
Ingredients
250 g beetroot | optional: pre-cooked
100 g field salad
1 small shallot
100 g goat feta cheese | feta cheese
50 g walnuts
- Salad Dressing
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon mustard
1/2 teaspoon sugar
salt & pepper
Directions
Prepare the Salad
In a medium-sized pot, boil the 250 g raw beetroot, until they can easily be pierced through with a knife. This takes up to 30 min, depending on the size. If you use pre-cooked beetroots, you can skip this step.
Thinly slice the cooked beetroot with a knife or a vegetable|mandoline slicer, and arrange on a serving plate.
Wash the 100 g field salad, and add 1 finely chopped small shallot. Toss the salad, until the shallots are well distributed. Place the salad on top of the beetroot in the center of the serving plate.
Add Goat Feta Cheese & Walnuts
In a small frying pan, toast 50 g walnuts, and roughly chop them when they have cooled down.
Crumble the Goat Feta Cheese or Feta Cheese and the roughly chopped walnuts over the salad.
The Salad Dressing
For the dressing, add 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon mustard and 1/2 teaspoon sugar in a small bowl or cup. Whisk everything together, until the consistency slightly thickens. Add salt & pepper to taste, and pour it over the salad.
