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Beetroot salad with feta and walnuts

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Ingredients for 4 servings:

  • 500 g beetroot, pre-cooked
  • 250 g feta cheese
  • 1 small onion(s), red
  • 50 g walnuts
  • 2 tbsp fruit vinegar, e.g. apple cider vinegar or apricot vinegar
  • 1 tbsp balsamic vinegar, white
  • 4 tbsp olive oil
  • 2 tsp sugar
  • 1 tsp salt
  • Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Cut the beetroot and feta into small, roughly equal-sized cubes. Finely dice the onion and mix everything well. Season with salt, pepper, and sugar, and toss again with the vinegar and oil. Then roughly chop the walnuts and mix them into the salad. Let the salad sit for about 30 minutes, then adjust the seasoning if necessary, as the beetroot absorbs a lot of flavor. Best served at room temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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