Beetroot and Feta Salad
Vibrant, simplistic beetroot and feta salad with a fresh citrus dressing. This salad is beautiful, nutritious and a perfect dish to any meal.
Servings: 4
Equipment
- sharp knife
- 4 qt pot for boiling
Ingredients
- 4 large beets about 4 cups
- ¾ cup feta
- ¼ cup red onion, sliced
- 3 Tbsp mint, chopped
- 2 Tbsp basil, chopped
- 1 cup cooked lentils
Lemon Vinaigrette
- ¼ cup lemon
- 3 Tbsp olive oil
- 1 tsp honey
- 2 garlic clove, finely minced
- ½ tsp black pepper
- ¼ tsp sea salt
- 1 tsp mint, chopped
Instructions
- Start with cooking the fresh beets. Boil them for about 45 minutes or until they are tender enough to pierce with a fork. After they are cooked, the skins will peel right off. Cube them into bite sized pieces. Add the beets to a large bowl.
- Cook the lentils if raw, otherwise empty the can and rinse the lentils. Slice the onions, chop the mint and basil, add them all to the bowl with the beets.
- In a small bowl or jar, add lemon juice, seasoning, honey, garlic, oil and shake or whisk well. Pour the dressing over the beet mix, toss everything together well, add the feta last and gently mix that in to avoid the feta from ruining the color of the beets.
- Serve and enjoy! This salad will keep for up to 4 days in the fridge, so it's great for meal prep.
Notes
*goat cheese or vegan vegan will work.
*add more salt to taste
Nutrition
Serving: 1.5cup | Calories: 358kcal | Carbohydrates: 41g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 25mg | Sodium: 681mg | Potassium: 1146mg | Fiber: 12g | Sugar: 21g | Vitamin A: 429IU | Vitamin C: 23mg | Calcium: 210mg | Iron: 4mg