Classic Beetroot Salad

🛒 Ingredients (Serves 4)

For the salad:

• 3 medium beetroots (about 1 lb / 450g)

• ¼ small red onion, very thinly sliced

• ¼ cup chopped fresh parsley (or dill)

• ¼ cup toasted walnuts (optional)

• ¼ cup crumbled feta cheese (optional)

For the dressing:

• 2 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon juice (or apple cider vinegar)

• 1 teaspoon Dijon mustard

• ¼ teaspoon salt

• ¼ teaspoon black pepper

👩‍🍳 Instructions

1️⃣ Cook the Beets

• Wash and trim stems (leave a little stem to reduce bleeding).

• Wrap individually in foil.

• Roast at 400°F (200°C) for 45–60 minutes until fork-tender.
  (Or boil 30–40 minutes until soft.)

2️⃣ Cool & Peel

• Let cool slightly.

• Rub skins off with your fingers or a paper towel.

• Cut into cubes or slices.

3️⃣ Make Dressing

• In a small bowl, whisk olive oil, lemon juice, mustard, salt, and pepper.

4️⃣ Assemble

• Toss beets with onion and herbs.

• Drizzle dressing and mix gently.

• Top with walnuts and feta if using.

5️⃣ Chill (Optional)

• Refrigerate 30 minutes for best flavor.

🥄 Flavor Profile

• Earthy & naturally sweet from beets

• Bright acidity from lemon

• Creamy-salty contrast from feta

• Crunch from walnuts

❓ Q & A

❓ Can I use pre-cooked beets?

Yes! Vacuum-packed cooked beets work perfectly. Just slice and dress.

❓ Can I make it vegan?

Absolutely. Skip feta or use a plant-based alternative.

❓ How long does it last?

• Fridge: up to 4 days (store airtight).

• Flavor improves after a few hours.

❓ Can I add protein?

Yes! Try:

• Chickpeas

• Grilled chicken

• Lentils

• Goat cheese.