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Beetroot and Feta Salad
Julia

Beetroot And Feta Salad

5 from 2 votes
Beetroot and feta salad is a beautiful colorful salad and a very easy fresh summer side dish. It’s loaded with beetroot, creamy feta, quinoa, spinach, carrots, nuts and seeds and topped with irresistible olive oil mustard salad dressing. Takes only 10 minutes to throw together and is best enjoyed with your favorite BBQ!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Appetizer, Salad
Cuisine: American
Ingredients Method

Ingredients
  

Salad
  • 3-4 cups spinach or a mix of lettuce such as arugula romaine, butter lettuce
  • 1 large carrot cut into strips or julienned
  • ½ cups uncooked quinoa
  • 1 large beetroot cooked (boiled, grilled or roasted)
  • ¼ cups mixed seeds and crunchy nuts chopped
  • ½ cup feta or similar salad cheese cubes sub with halloumi or fried tofu
Dressing
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoon honey liquid type
  • 4 tablespoon good quality olive oil
  • A drizzle of freshly squeezed lemon juice for serving
  • Salt
  • Black pepper to taste

Method
 

  1. Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy. Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).
  2. Cook the quinoa according to package instructions. Set aside to cool.
  3. Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, carrot strips in a bowl.
  4. Gently mix to combine.
  5. Arrange other ingredients on a large serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), feta cheese, and top with more dressing and seeds and nuts if using.
  6. You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors.

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