Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and sliced
- 1 cup walnuts, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Spread the sliced beetroots on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
3. Roast the beetroots in the oven for 20-25 minutes or until tender.
4. In a mixing bowl, whisk together the remaining olive oil and balsamic vinegar.
5. Add the roasted beetroots, walnuts, feta cheese, and parsley to the mixing bowl. Toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 27g
- Carbohydrates: 14g
- Protein: 8g
- Fiber: 4g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of parsley, you can use cilantro or basil.
Variations:
- Add sliced avocado for extra creaminess.
- Use roasted sweet potatoes instead of beetroots.
- Add sliced red onions for extra flavor.
Tips and tricks:
- To make the beetroots easier to peel, you can wrap them in foil and roast them for 45-60 minutes before slicing them.
- If you don't like the taste of balsamic vinegar, you can use apple cider vinegar or red wine vinegar instead.
- To make this salad more filling, you can add cooked quinoa or brown rice.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but you can reheat the beetroots in the microwave or oven if desired.
Presentation ideas:
- Serve the salad on a large platter and garnish with extra parsley and walnuts.
Garnishes:
- Fresh parsley
- Chopped walnuts
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the beetroots are too tough, you can roast them for a few extra minutes until they are tender.
Food safety advice:
- Make sure to wash the beetroots thoroughly before slicing them.
Food history:
- Beetroots have been cultivated for thousands of years and were originally grown for their leaves, not their roots.
Flavor profiles:
- This salad is sweet, savory, and nutty.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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