Créé avec l’IA
Beetroot and Feta Salad
30 min 258 kcal par portion Facile
Ingrédients
4 Portions
- beetroot400 g
- feta cheese100 g
- walnuts50 g
- arugula50 g
- olive oil2 tablespoons
- balsamic vinegar1 tablespoon
Instructions
- 1
Preheat your oven to 200°C (392°F). Wrap the beetroot in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and cut into bite-sized pieces.
- 2
In a large bowl, combine the roasted beetroot, arugula, and walnuts.
- 3
Crumble the feta cheese over the salad.
- 4
In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing.
- 5
Drizzle the dressing over the salad and toss gently to combine.
- 6
Serve immediately and enjoy your Beetroot and Feta Salad.
