Beetroot and Feta Cheese Salad with Arugula and Walnuts - photo 1
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Beetroot and Feta Cheese Salad with Arugula and Walnuts

Salads Vegetarian Dishes 20 min Easy 22 wyświetleń ~25.31 PLN - (0)
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Description

A refreshing spring salad that combines the sweetness of roasted beets, the salty creaminess of feta cheese, and roasted walnuts on slightly spicy arugula. This dish is inspired by Mediterranean cuisine with a Polish twist — simplicity and bold flavors. Perfect as a light lunch, an appetizer before the main course, or a side with bread. Visually appealing with contrasting colors: the deep red of the beets, the white of the feta, and the green arugula. Serve immediately after preparation to keep the leaves fresh and crunchy.

Ingredients Used

Ingredients (11)

Servings:
4
  • Beets (raw) 600 g
  • Feta cheese 200 g
  • Arugula 80 g
  • Red onion 150 g
  • Walnuts 60 g
  • Olive oil 30 ml
  • Balsamic vinegar 15 ml
  • Mustard 10 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 15 ml
💰 Szacowany koszt dania: ~25.31 PLN (6.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Wash the beets under running water with a vegetable brush, cut off the leaves close to the stem (they can be saved for another use). Dry the beets with a paper towel. Preheat the oven to 200°C. Wrap each beet individually in aluminum foil or place them in a covered baking dish. Bake for 45-60 minutes (depending on size) until tender — check by piercing the beet with a knife: the knife should slide in smoothly without resistance.

Use kitchen gloves when removing hot beets. If you're short on time, boil the beets in salted water for 30-40 minutes until tender.
2

After baking, let the beets rest for 10 minutes until they are cool enough to touch. Remove the foil, grab the beet with a towel, and peel off the skin with a knife or your fingers — it should come off easily. Cut the beets into slices about 4-6 mm thick or into cubes about 1.5 cm, depending on your preference.

Use a sharp knife and a cutting board. The skin of roasted beets comes off easier than raw ones; if you are boiling beets, peel them after they have cooled slightly.

Sauce

3

In a small bowl, combine olive oil (30 g), balsamic vinegar (15 g), and mustard (10 g). If using honey (optional), add 15 g. Whisk vigorously with a fork or whisk for 20-30 seconds until a slightly emulsified dressing forms. Taste and season with a pinch of salt (2 g) and freshly ground pepper (1 g).

Ingredients: Olive oil, Balsamic vinegar, Mustard, Honey, Salt, Black pepper
Use a small bowl or a jar with a lid — close the lid on the jar and shake for 20-30 seconds to combine the ingredients well. Add honey gradually if you want a less sweet dressing.

Nuts

4

Heat a dry skillet over medium heat. Add the walnuts (60 g) to the skillet and toast for 2-4 minutes, stirring with a wooden spoon or shaking the skillet, until they start to smell slightly and turn lightly golden. Be careful not to burn them. Set aside to cool and gently break them by hand into larger pieces.

The best pan is 24-26 cm in diameter. If the nuts have skins, toast them in a dry pan to enhance the flavor. Do not use a greasy pan.

Salad Assembly

5

In a large salad bowl, arrange arugula (80 g). Add chopped beets and thinly sliced red onion (150 g). Crumble or cut feta cheese (200 g) into pieces and evenly distribute over the salad. Add toasted walnuts.

Ingredients: Arugula, Red onion, Feta cheese
Use a large bowl with a capacity of 3-4 liters to easily mix the ingredients without crushing the feta. You can blanch the onion in boiling water for 10-20 seconds beforehand if you want to soften its sharpness.
6

Just before serving, drizzle the salad with the prepared dressing and gently mix: use two spoons or your hands (if you want to be more gentle), avoiding vigorous mixing to prevent crushing the feta. Check the taste and season with salt and pepper if needed.

Ingredients: Olive oil, Balsamic vinegar, Mustard, Salt, Black pepper
It's best to add the dressing just before serving so that the arugula doesn't wilt. If you want to prepare the salad in advance, keep the arugula and dressing separate.

Decoration and serving

7

Transfer the salad to a serving platter or portion it onto plates. Sprinkle with a few pieces of nuts and a bit of freshly ground pepper. Optionally, drizzle with a little extra olive oil or balsamic cream for visual effect.

Ingredients: Black pepper, Olive oil
Use flat plates to serve salads — they look more appetizing. Additionally, you can add a handful of Parmesan flakes for those who do not avoid sheep/goat products.

Fun Fact

💡

Beets were valued in ancient times for their sweetness and nutritional properties; pairing them with salty cheese is a traditional method of balancing flavors — sweet, salty, and sour create a harmonious composition.

Best for

lekki obiad przystawka na przyjęcie piknik wiosenny

Tips

🍽️ Serving

Serve the salad immediately after drizzling with dressing. It pairs well with crunchy bread (e.g., baguette or sourdough) and with the addition of roasted chicken breast for those who eat meat.

🥡 Storage

Store ingredients separately: arugula in the refrigerator in an airtight container with a paper towel for up to 2 days, chopped beets in a closed container for up to 3 days. Keep the dressing in a jar in the refrigerator for up to 5 days. It is not recommended to store the combined salad for longer than 1 day — arugula will wilt.

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