The days are getting slightly longer and the weather is getting slightly better over here. What does that mean? I automatically start craving a bit fresher food and less warm, cozy ones. But, it is still only February… so I am presenting you with a root veggie salad today in the form of a Beetroot Salad with Pickled Onions and Feta Cheese.
This salad still ticks the boxes of nourishment and comfort whilst slowly creeping into the category of more spring-y food. The beets are incredibly rich, warming, and earthy. The pickled onions provide a bit of salt and sour tang. In addition, you have crunchy walnuts, salty feta cheese and parsley to round this salad out. It is super simple but ultra delicious!
I am also so, so pleased with how the colors turned out in the pictures! I absolutely adore these pink hues and they came out well in the photos. You can see the slight shine from both the vinegar and the oil as it all comes perfectly together.
Why are this Beetroot Salad with Pickled Onions and Feta Cheese good for you?
Beetroot
I have not raved about beetroot in a while. Beetroot comes in many different colors – from white over yellow to pink and dark purple. Beets can be enjoyed raw, steamed, baked, or cooked. This makes them an incredibly versatile root vegetable. In addition, beets are incredibly nutritious. They are packed with manganese, potassium, iron, and vitamin C. Beetroot also has some other awesome plant compounds. Mainly betanin and inorganic nitrate, which is converted into nitric oxide inside our bodies.
Nitric oxide is actually a really cool molecule. It helps your blood vessels to dilate for better blood flow, and may also help with improved exercise function, lower blood pressure, and increased brain function. The effect of lowered blood pressure gets further supported through the potassium found in beetroots. Having enough potassium as part of your diet has been shown to reduce blood pressure levels, particularly in people with high blood pressure. Lowered blood pressure has also been associated with a decreased risk of both heart disease and stroke. Altogether, not too bad for the humble beetroot, what do you think?!
How can I adjust this Beetroot Salad with Pickled Onions and Feta Cheese to my dietary requirements?
This recipe is vegetarian, and gluten-free. You can make it dairy-free and vegan by swapping the feta cheese for vegan feta or omitting the feta. You can make this recipe nut-free by swapping the walnuts for sunflower seeds. Finally, make this salad paleo by omitting the feta cheese.
Similar Posts on the Blog
There are so many delicious salads on the blog. If you are in the mood for hearty, filling, and nutrient-dense salads – be sure to also check out the following recipes:
- Middle Eastern Inspired Millet and Chickpea Salad
- Vegan Tuscan “Tuna” and White Bean Salad
- Easiest Yummy Chickpea Salad
- Jackfruit Fajita Salad
- Spicy Peanut Butter Noodle Salad
And that is it for this week 🥰. I hope you enjoy this absolutely delicious salad loaded with all this absolute nutrient-dense goodness. As always, please let me know how you enjoy the recipe by either commenting below and/or rating the recipe. I love hearing from you!! Enjoy and happy salad-making 🥗!!
Beetroot Salad with Pickled Onions and Feta Cheese
Course: Main, sideCuisine: EuropeanDifficulty: Easy4
servings30
minutes1
hourThis Beetroot Salad with Pickled Onions and Feta Cheese is tangy, sweet, earthy, and wholesome with a nice bit of crunch. Enjoy!
Ingredients
- For the beetroot salad
1 KG 1 beetroot — see notes* for details
1 unit 1 homemade pickled onions
1 cup 1 (100 gr.) cumbled feta cheese
1/2 cup 1/2 (50 gr.) walnuts, chopped
A large handful of parsley, chopped
- For the sauce
3 tbsp 3 water from the pickling juice
3 tbsp 3 olive oil
2 tbsp 2 white or apple cider vinegar
Salt and pepper to taste
How to
- For the beetroot salad
- Prepare the beetroot by preheating the oven to 200 degrees Celsius (400 Fahrenheit). Wash the beetroot thoroughly, cut off the stems and cover in tin foil. Bake for 1 hour to 70 minutes until tender. For the last 10 minutes, add the walnuts to roast them golden and draw out some of the flavor. Let cool completely before commencing
- Take the beets out of the tinfoil (it makes sense to use disposable gloves for this process). Peel the skin off (this should fall off easily when rubbing over), and cut into chunky pieces. Add to a bowl. Now add the homemade pickled onions, crumbled feta, chopped walnuts, and chopped parsley
- For the sauce
- Add the water from the pickling juice, vinegar, and olive oil, as well as salt and pepper to taste. Mix well, serve, and ENJOY!!
Notes
- * if you want to have a quick salad, simply buy pre-cooked beetroot and skip baking them
