Beetroot and Feta Salad (Polish-Modern) - photo 1
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Beetroot and Feta Salad (Polish-Modern)

Salads Regional Cuisine of Poland 20 min Easy 2 wyświetleń ~23.01 PLN * - (0)
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Description

A colorful salad that combines the earthy flavor of beets with the creamy saltiness of feta, enhanced by sharp chives and a sweet and sour dressing made from canola oil, balsamic vinegar, and mustard. This dish is inspired by simple Polish cuisine, presented in a modern form — great as a light dinner, an appetizer for a party, or a side dish for roasted meat. The contrast of the red beet, white cheese, and green arugula is visually striking. The salad is quick to prepare (about 20 minutes), filling thanks to the nuts (optional), and holds up well when made in advance — the dressing can be prepared separately. Perfect for spring with young chives or summer with grilled beets.

Ingredients Used

Ingredients (11)

Servings:
4
  • Beets (raw) 600 g
  • Feta cheese 200 g
  • Arugula 80 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 15 ml
  • Mustard 10 g
  • Chives 30 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~23.01 PLN (5.75 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Check if you have cooked beets. If you are using store-bought cooked beets (vacuum-packed), proceed to slicing. If you have raw beets and want to speed up the process: wash the beets under running water, trim the ends, wrap each beet in aluminum foil, and place them in the microwave for 8–12 minutes (depending on size) at maximum power. After 8 minutes, check with a fork — it should go in smoothly. Note: microwaves heat unevenly, so turn the beets halfway through the time.

Use kitchen gloves or tongs to remove the hot beets. If you don't have a microwave, you can roast the beets in the oven at 200°C for 45–60 minutes or boil them in salted water for 40–60 minutes — this will extend the preparation time beyond the stated 20 minutes.
2

Let the hot beets sit for 5 minutes to cool down enough to touch. Then peel the skin: grab the beet with your hand or a spoon and slide off the skin, which should come off easily; if the beets were very soft, peeling with your fingers will be the quickest. Cut each beet into thin slices (about 3–5 mm) or into cubes of 1–1.5 cm, depending on your preference. Even pieces will ensure consistency in each bite.

Use a sharp knife and a cutting board. If the beets stain your hands, use disposable gloves or wash your hands immediately with soap and baking soda.

Preparation of chives and arugula

3

Rinse the arugula under cold water and dry it in a salad spinner or gently on a kitchen towel. Wash the chives, dry them, and chop finely (about 2–3 mm). Tear the arugula into smaller pieces by hand so that it is not too long. Place the arugula in a large mixing bowl.

Ingredients: Arugula, chives
Use a salad spinner or a towel - wet arugula causes the dressing not to stick and will run off.

Dressing

4

In a small bowl, combine canola oil (30 g), balsamic vinegar (15 g), mustard (10 g), and honey (15 g) — if using. First, pour in the vinegar and mustard, whisk or use a fork to mix, add the honey, and gradually pour in the oil while mixing vigorously until the dressing becomes creamy and smooth. Season with salt (2 g) and freshly ground pepper (1 g). Taste and adjust: add more honey if too sour, more vinegar if too bland.

Ingredients: Rapeseed oil, Balsamic vinegar, Mustard, Honey, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (close it and shake for 15 seconds). The dressing should be smooth, slightly thick, and glossy.

Salad Assembly

5

In a bowl with arugula, add the chopped beets and gently mix with your hands or two spatulas to avoid crushing the arugula. Crumble the feta cheese with your fingers or cut it into cubes and add it to the bowl. If you are using walnuts (optional), chop them coarsely with a knife and add them now.

Ingredients: Arugula, Feta cheese
Use a large mixing bowl (minimum diameter 24 cm) so that the ingredients do not spill out while mixing. Feta crumbles easily — if you want nicer pieces, cut the cheese with a knife instead of crumbling it.
6

Drizzle the salad with the prepared dressing — start with half of the dressing and gently mix, taste it; if needed, add the rest. Finally, sprinkle with finely chopped chives and freshly ground pepper. Serve immediately to keep the arugula crisp.

Ingredients: Rapeseed oil, Balsamic vinegar, Feta cheese, chives, Arugula, Black pepper
Gently mix from the bottom up to evenly distribute the dressing. If the salad sits for more than 20 minutes, the arugula will wilt — keep the dressing separate and drizzle just before serving.

Serving

7

Transfer the salad to a shallow plate or serving platter. You can also drizzle a few drops of good olive oil or sprinkle a bit of extra nuts for decoration. Serve with rye bread or as a side dish to roasted chicken breast.

Ingredients: Feta cheese, Arugula
Use a flat plate to arrange the salad nicely. Additionally, you can add thin slices of roasted apple for a fruity touch (optional).

Fun Fact

💡

Beets have been popular in Polish cuisine since the Middle Ages — they were once used not only as a table vegetable but also for coloring dishes. The combination of beetroot and cheese has a long tradition in regions where cottage cheese and beets often shared the same plate.

Best for

lekka kolacja przystawka na przyjęcie piknik wiosenny

Tips

🍽️ Serving

Serve immediately after drizzling with dressing to keep the arugula crisp. Sourdough bread, grilled chicken, or smoked tenderloin pair well with the salad. When serving at a party, place the dressing on the side so guests can season the salad to their taste.

🥡 Storage

Store chopped beets and arugula with cheese separately for a maximum of 24 hours in the refrigerator in an airtight container. You can prepare the dressing in advance and keep it in a jar for up to 3 days. Combined ingredients lose their crunch quickly — it's best to consume them within a few hours.

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