Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1 bunch of radishes, thinly sliced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- A grater
- A sharp knife
- A mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the grated beetroots, sliced radishes, chopped parsley, chopped mint, crumbled feta cheese, and chopped walnuts.
2. In a separate bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss until all the ingredients are well coated.
4. Serve immediately or chill in the refrigerator for 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 210
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 8mg
- Sodium: 220mg
- Total carbohydrates: 14g
- Dietary fiber: 3g
- Sugars: 10g
- Protein: 5g
Substitutions for ingredients:
- You can substitute the feta cheese with goat cheese or blue cheese.
- You can substitute the walnuts with pecans or almonds.
Variations:
- Add sliced avocado for a creamier texture.
- Add sliced red onions for a tangy flavor.
- Add sliced cucumbers for a refreshing crunch.
Tips and tricks:
- To prevent the beetroots from staining your hands, wear gloves while peeling and grating them.
- You can roast the beetroots in the oven for a sweeter flavor.
- You can make the dressing in advance and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs or crumbled cheese.
Garnishes:
- Chopped herbs
- Crumbled cheese
- Sliced avocado
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the beetroots are too tough, try grating them using the larger holes of the grater.
- If the dressing is too tart, add more honey to balance the flavors.
Food safety advice:
- Wash all the vegetables thoroughly before using them.
- Store the salad in the refrigerator at all times.
Food history:
- Beetroots have been cultivated for their edible roots and leaves since ancient times. They were first domesticated in the Mediterranean region and were used for medicinal purposes before being consumed as food.
Flavor profiles:
- This salad has a sweet and earthy flavor from the beetroots, a spicy and crunchy flavor from the radishes, and a tangy and salty flavor from the feta cheese.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A