Ensalada de remolacha y queso feta
A fresh and vibrant salad made with roasted beets, crumbled feta, baby greens, and a tangy balsamic dressing. Perfect as a side or light main dish, and packed with Mediterranean flavor.
Ingredients
- 3 medium beets, roasted or boiled
- ½ cup feta cheese, crumbled
- 3 cups baby arugula or spinach
- ¼ cup walnuts, toasted (optional)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Roast or boil beets until fork-tender (40–45 min if roasting). Let cool, peel, and slice.
- In a small bowl, whisk together olive oil, balsamic vinegar, mustard, honey, salt, and pepper.
- In a large salad bowl, combine arugula, sliced beets, and dressing. Toss gently.
- Top with crumbled feta and toasted walnuts. Serve chilled or at room temperature.
Notes
Notes
- You can substitute feta with goat cheese or vegan alternatives.
- Use golden beets for a sweeter flavor and a colorful twist.
- For a heartier salad, add cooked quinoa or farro.
- Keep dressing separate if prepping ahead.