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Beet and Feta Salad

Salads Regional Cuisine of Poland 15 min Easy 21 wyświetleń ~19.10 PLN - (0)
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Description

A classic, fresh salad combining the sweet earthiness of beets with the creamy saltiness of feta cheese and a sharp touch of red onion. Served on arugula, with a honey-balsamic dressing and optionally crunchy nuts — it has intense colors (deep red, white cheese, green leaves) and a contrast of textures. This dish is inspired by the Polish tradition of using beets, making it great as an appetizer, light lunch, or side dish for roasted meat. I suggest using pre-cooked or roasted beets (to speed up preparation) and simple ingredients available in Poland.

Ingredients Used

Ingredients (10)

Servings:
4
  • Beets (raw) 600 g
  • Feta cheese 150 g
  • Onion 1 szt. (~150 g)
  • Arugula 80 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 15 ml
  • Honey 15 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 30 g
💰 Szacowany koszt dania: ~19.10 PLN (4.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

If you have cooked or roasted beets: peel them (use a small knife or a spoon to scrape off the skin) and rinse with water. Cut the beets into thin slices (about 3-4 mm) or half-moons: place the beet on a cutting board, hold it with your hand, and cut even slices with a sharp knife. If the beets are raw and you don't have cooked ones, use previously cooked/roasted ones from the day before – cooking fresh ones takes 30–60 minutes and will extend the preparation time.

Use a sharp knife and a cutting board with a non-slip surface. Beets stain hands and the board – you can use disposable gloves. If the beets are hard after cutting, it means they were raw – make sure they are cooked beforehand.

Preparing the vegetables

2

Cut the onion in half, peel it, and slice it into thin half-rings (about 2 mm). Place the onion slices in a small bowl of cold water for 5 minutes to mellow the sharpness. Rinse the arugula under cold water, then dry it in a salad spinner or gently with a paper towel.

Ingredients: Onion, Arugula
Use a sharp chef's knife to slice the onion thinly. Soaking the onion in water removes some of the sharp sulfur compounds — after 5 minutes, drain well so that the dressing does not dilute the salad.

Dressing

3

In a small bowl or jar, combine canola oil (30 g), balsamic vinegar (15 g), honey (15 g), salt (1 g), and pepper (2 g). Hold the bowl with one hand; with the other hand, vigorously whisk with a whisk or fork for 30–45 seconds until the dressing becomes a light emulsion (it should have a slight sheen and less separation). Taste 1/4 teaspoon of the dressing on a spoon and adjust seasoning if necessary.

Ingredients: Rapeseed oil, Balsamic vinegar, Honey, Salt, Black pepper
Use a small metal bowl and a mini whisk or a jar with a lid (screw it on and shake vigorously). If the dressing separates, add a drop of hot water and mix again. This is a key step — the dressing should be a balanced sweet and sour.

Preparing the cheese

4

Drain the feta from the brine, place it on a board, and crumble it with a fork into irregular pieces about 1–2 cm in size. Thanks to the irregular pieces, the feta will leave creamy marks in every bite.

Ingredients: Feta cheese
Use a fork or your hands (if you want larger pieces). If the feta is very moist, gently press it on a paper towel for 1 minute.

Mixing and serving

5

In a large bowl, arrange the arugula (80 g), then evenly distribute the chopped beets and drained onion on top. Add the crumbled feta. Drizzle with dressing using a spoon (first half of the amount), then gently toss with tongs or two spoons for 20–30 seconds, until the leaves are lightly coated (do not soak). Taste and add the rest of the dressing, salt, or pepper if needed. Finally, sprinkle with toasted walnuts, if using.

Ingredients: Arugula, Onion, Feta cheese, Rapeseed oil, Balsamic vinegar, Honey, Salt, Black pepper
Best dish: a large, shallow bowl or salad bowl with a diameter of 28–30 cm. Gently mix from the bottom up to avoid crushing the beets or crumbling the feta. You can also add walnuts for crunch.

Serving

6

Arrange the salad on plates (about 200 g of the mixture per serving). Serve immediately, garnishing with a few whole arugula leaves and an additional piece of feta on top. The salad tastes best fresh — the leaves will retain their crispness, and the dressing will have a shine.

Ingredients: Arugula, Feta cheese
Use white flat plates for color contrast. Serve with a slice of rye bread or as a side dish to roasted meat.

Fun Fact

💡

Beets have been a popular vegetable in Polish cuisine for centuries; traditionally used in borscht and salads. The combination of beetroot with sour cheese is a classic contrast of sweetness and saltiness, appreciated in many regions of Poland.

Best for

lekki obiad przystawka na przyjęciu piknik

Tips

🍽️ Serving

Serve on a white plate to highlight the color of the beet. It pairs wonderfully with roasted ribs or roasted chicken; you can add boiled potatoes in their skins as a hearty side. You can add a teaspoon of Dijon mustard to the dressing for a sharper character.

🥡 Storage

Store in a closed container in the refrigerator for up to 48 hours. Store the dressing separately if you want the arugula to remain crisp. Once the dressing is added, the salad softens — it's best to prepare it just before serving.

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