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Beetroot Salad with Feta

Salads Vegetarian Dishes 20 min Easy 24 wyświetleń ~22.76 PLN - (0)
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Description

A light, spring salad that combines the sweet-earthy notes of beets with creamy, slightly salty feta and spicy arugula. A dish inspired by Polish cuisine, made with simple ingredients available in stores: beets, feta cheese, arugula, and walnuts. Perfect as an appetizer or a light lunch — served on its own or with a slice of whole grain bread. Visually appealing with the contrast of the deep red color of the beets and the white pieces of feta, while the crunchy walnuts add texture. Quick to prepare (about 20 min) if you use smaller beets or pre-cooked ones.

Ingredients Used

Ingredients (10)

Servings:
4
  • Beets (raw) 600 g
  • Feta cheese 200 g
  • Arugula 30 g
  • Red onion 150 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 30 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~22.76 PLN (5.69 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 and root (you can use the leaves for another dish). If the beets are large, cut them in half to cook them faster. Place the beets in a large pot and cover them with cold water so that the water covers them by about 2 cm. Add 1 teaspoon of salt (no more). Bring to a boil over high heat, cover with a lid, reduce the heat to medium-low, and cook for 12–20 minutes depending on size (small: ~12 min, medium: ~15 min, large: ~20 min). Check with a knife — the beet is ready when the knife easily goes into the center without resistance.

Ingredients: Salt
Use a large pot with a lid and a kitchen brush. A common mistake is cooking for too short a time — raw pieces will be tough; check with a fork/knife every few minutes. If you are using pre-cooked beets, skip this step.
2

After cooking, transfer the beets to a bowl of cold water or rinse them under cold running water to stop the cooking process and make them easier to peel. Once they are cool enough, grab the beet with a kitchen towel or use a knife to gently scrape off the skin — it should come off easily. Cut the beets first into halves or quarters, and then into slices about 0.7–1 cm thick or into cubes if you prefer.

The skin of the beet can stain your hands — use disposable gloves or hold the beet in a cloth. When peeling soft beets, it's better to use a towel than a knife to avoid losing too much flesh.

Sauce

3

In a small bowl, combine canola oil (30 g), balsamic vinegar (30 g), and, if using, honey (15 g). Add salt (a pinch) and black pepper (2 pinches). Whisk with a fork or a small whisk for about 30 seconds until a smooth, slightly emulsified dressing forms. Taste and adjust seasoning with salt or pepper if needed.

Ingredients: Rapeseed oil, Balsamic vinegar, Honey, Salt, Black pepper
Use a small bowl and a whisk or fork. A common mistake is adding too much vinegar — start with the given amount and season gradually.

Preparation of the remaining ingredients

4

Peel the red onion and cut it into very thin feathers. If you are concerned about the sharp taste, place the sliced onion in a bowl of cold water for 5 minutes, then drain in a sieve. Toast the walnuts in a dry pan for 2–3 minutes over medium heat, shaking the pan until you smell the aroma — be careful not to burn them. Chop the walnuts with a knife into coarse pieces. Cut the feta cheese into cubes or crumble it with your fingers.

Ingredients: Red onion, Feta cheese
Use a sharp knife for the onion and a cutting board with a non-slip base. For toasting the nuts, use a dry pan and keep an eye on the time — nuts can quickly become bitter if burned.

Assembly

5

On a large platter, arrange the arugula (spread the leaves evenly). On top of the arugula, layer the sliced beets or toss them loosely with the arugula so that each leaf has some beet. Scatter pieces of feta on top, sprinkle with toasted walnuts and thin slices of red onion. Drizzle the prepared dressing evenly — first half, gently mix with two spoons, check the taste, and add the rest if needed. Finally, season with a bit of freshly ground pepper.

Ingredients: Arugula, Feta cheese, Red onion, Rapeseed oil, Balsamic vinegar, Black pepper
Use two large spoons or tongs to gently mix, so as not to crush the beets and feta. For the best presentation, choose a light serving platter (white) — it contrasts with the colors of the salad.

Serving

6

Wait 3–5 minutes before serving to allow the dressing to slightly soak into the beets and arugula — the flavors will meld. Serve on its own as an appetizer or with dark bread. If preparing in advance, the dressing can be added just before serving to prevent the arugula from wilting.

Ingredients: Rapeseed oil, Balsamic vinegar, Arugula
If you are preparing a salad for a party, keep the arugula and dressing separate and combine them just before serving. A common mistake: dressing the arugula too early causes it to wilt.

Fun Fact

💡

Beets were valued in ancient times mainly for their leaves; the popularity of the roots only increased in the Middle Ages. The combination of beetroot with salted cheeses is a classic sweet-salty contrast known in Central European cuisines.

Best for

lekki obiad przystawka na spotkanie ze znajomymi wiosenne przyjęcie

Tips

🍽️ Serving

Serve on a light platter to highlight the colors. For effect, add a few drops of good olive oil on top and freshly ground black pepper. For those who prefer less salt, serve the feta on the side so everyone can season it to their liking.

🥡 Storage

Store arugula and the rest of the salad separately in the refrigerator in an airtight container for up to 24 hours. Keep the dressing in a separate jar. Combine the ingredients just before serving to prevent the arugula from wilting. Reheating is not recommended — best enjoyed cold.

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