Description
A vibrant and refreshing salad combining earthy roasted beets, creamy avocado, and tangy feta cheese, tossed with a simple lemon vinaigrette.
Ingredients
Scale
- 4 medium beetroots, scrubbed and trimmed
- 2 ripe avocados, diced
- 200g feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Wrap each beetroot in foil and roast for 45-60 minutes until tender. Let cool, then peel and cut into wedges.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the vinaigrette.
- In a large bowl, combine roasted beetroot wedges, diced avocado, crumbled feta, mint, and parsley.
- Drizzle the vinaigrette over the salad and gently toss to combine. Serve immediately or chill for 30 minutes.
Notes
For extra flavor, add a handful of toasted walnuts or pumpkin seeds. This salad can be made ahead without the avocado; add avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 320 kcal
- Sugar: 10 g
- Fat: 24 g
- Carbohydrates: 18 g
- Protein: 9 g