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Beet and Feta Cheese Salad

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Ingredients

Adjust Servings:
4 Beets
.25 cup Feta Cheese
.25 cup Parsley Chopped
2 Clove of Garlic
1 tb. Olive Oil
2 tsp. Lemon Juice
.5 tsp. Salt
.25 cup Candied Walnuts See Below
Candied Walnuts
.5 cup Whole Walnuts
1 tb. Butter
2 tb. Granulated Sugar

Nutritional Info

397
Calories
20.3g
Fat
3.8g
Sat. Fat
7.5g
Protein
47.6g
Carbs
38.6g
Sugar
963.7mg
Sodium
5.5g
Fiber

Beet and Feta Cheese Salad

Features:
  • Nuts
  • Vegetarian
Cuisine:

Beets sound like a pretty intense vegetable, but I promise you, try them in this salad recipe with tangy feta cheese, walnuts, & a light citrus vinaigrette.

  • 60mins
  • Serves 3
  • Easy

Ingredients

  • Candied Walnuts

Directions

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I lived 23 years without ever trying beets, not that I can remember at least, until a few years ago. My mother-in-law makes them every now and then, especially when they are in season. She simply boils, slices and serves them as a healthy vegetable side. So, during Thanksgiving one year, I tried them and was so surprised at their mild yet sweet taste. They didn’t taste unpleasant as I always imagined they would, but they were not as life changing as some people make them out to be. While I may have felt somewhat indifferent about them, my husband loves beets, so when I saw them at the farmer’s market recently, I went off and bought a bunch. They have so much health benefits, I had to give them a try. Beets are known to have anti-cancer properties, they lower your blood pressure, give you energy, and are filled with nutrients and fiber.

I came home that day and googled how to cook beets. I found that you can either boil or roast them. I decided to try boiling, so I threw them in a large pot of boiling water, skin on. They were on the bigger side, so they took a little over an hour. Once they are fully boiled, you find that the skin peels off with very little effort. I cut the stems off and sliced them. I wanted to make them into a salad, since serving them alone sounded so boring. I know goat cheese is often paired with beets in a salad, but I didn’t have any in my fridge. However, I did have feta cheese so I substituted that, garnished with chopped parsley and made the iconic simple Lebanese vinaigrette of olive oil, lemon juice, salt, and crushed garlic. I drizzled that on top and served it. No lie, I was wowed by their taste in this recipe and so was my husband. Beets had officially won me over.

I made this salad a few more times, eventually adding candied walnuts as well. It has become such a hit in this house, I had to make it for you guys. I hope you love it as much as we do!

Beet and Feta Cheese Salad

Beet and Feta Cheese Salad

Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 3
Calories: 397 kcal
Author: Iman

Beets sound like a pretty intense vegetable, but I promise you, try them in this salad recipe with tangy feta cheese, walnuts, & a light citrus vinaigrette.

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Ingredients

  • 4 Beets
  • .25 cup Feta Cheese
  • .25 cup Parsley chopped
  • 2 cloves Garlic
  • 1 tb. Olive Oil
  • 2 tsp. Lemon Juice
  • .5 tsp. Salt
  • .25 cup Candied Walnuts

Candied Walnuts

  • .5 cup Whole Walnuts
  • 1 tb. Butter
  • 2 tb. White Granulated Sugar

Instructions

  1. Boil the beets skin on, on medium-high heat for 45min to 1 hour. They are ready once they be can easily pierced with a knife. 

  2. Once they have cooled, cut the stems off and peel the beets; the skin should easily come off. Slice the beets into thin ¼ inch slices. Place them in the serving dish.

  3. Crush the garlic for the vinaigrette and finely chop fresh parsley until you have ¼ cup.

Candied Walnuts

  1. In a non-stick pan, combine walnuts, butter and sugar. Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes. Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry. 

  2. Roughly chop ¼ cup of candied walnuts. 

Mix & Prepare

  1. Sprinkle the feta cheese on top of the sliced beets. Top with chopped parsley and walnuts. 

  2. Whisk together the freshly squeezed lemon juice, olive oil, crushed garlic and ½ teaspoon of salt. 

  3. Drizzle the vinaigrette over the beet salad and serve. 

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Steps

1
Done

Boil the beets skin on, on medium-high heat for 45 minutes to 1 hour.
They are ready once they be can easily pierced with a knife.

2
Done

Once they have cooled, cut the stems off and peel the beets; the skin should easily come off.
Slice the beets into thin ¼ inch slices. Place them in the serving dish.

3
Done

Crush the garlic for the vinaigrette and finely chop fresh parsley until you have ¼ cup.

4
Done

Candied Walnuts

In a non-stick pan, combine walnuts, butter and sugar.
Toss together until the butter has fully melted and the sugar has dissolved, about 5 minutes.

Empty the walnuts on to parchment paper and separate them so they don’t stick together once they dry.

5
Done

Roughly chop ¼ cup of candied walnuts.

6
Done

Mix & Prepare

Sprinkle the feta cheese on top of the sliced beets.
Top with chopped parsley and walnuts.

7
Done

Whisk together the freshly squeezed lemon juice, olive oil, crushed garlic and ½ teaspoon of salt.

8
Done

Drizzle the vinaigrette over the beet salad and serve.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I’m here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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