Home SaladsBeet and Feta Cheese Salad

Beet and Feta Cheese Salad

Name: Beet and Feta Cheese Salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 4 Beets; ¼ cup Feta Cheese; ¼ cup Parsley (chopped); 2 cloves Garlic; 1 tb. Olive Oil; 2 tsp. Lemon Juice; ½ tsp. Salt; ¼ cup Candied Walnuts; ½ cup Whole Walnuts; 1 tb. Butter; 2 tb. White Granulated Sugar

July 28, 2017
by Iman

Cuisine: American
Difficulty: Easy

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Prep Time

10 mins
Cook Time

50 mins
Serving

3
Ready In

60 mins

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.

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!

STEP 1

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.

STEP 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.

STEP 3

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

STEP 4

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.

STEP 5

Roughly chop ¼ cup of candied walnuts.

STEP 6

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

Drizzle the vinaigrette over the beet salad and serve.