Baked beet salad with feta cheese
6 servings
100 minutes
Roasted beet salad with feta cheese is an exquisite dish of Greek cuisine that combines vibrant flavors and healthy ingredients. Roasted beets acquire a rich, sweetish hue that harmonizes beautifully with the delicate, salty feta. The marinade of balsamic vinegar, olive oil, and grainy mustard adds zest while fresh mint gives the dish a refreshing aroma. This salad is a true symphony of flavors, perfect as a standalone dish or as an accompaniment to meat and fish mains. It fits excellently into summer menus, refreshing and energizing. Rich in vitamins and antioxidants, it is not only tasty but also beneficial for health.
1
Bake the beetroot in foil until cooked, checking with a skewer.
- Beetroot: 6 pieces
2
While the beetroot is baking, prepare the marinade: mix mustard, olive oil, and balsamic vinegar with salt and black pepper until emulsified.
- Wholegrain mustard: 60 g
- Olive oil: 40 ml
- Balsamic vinegar: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
Peel the slightly cooled beetroot and cut it into wedges, mix with the marinade and set aside until completely cool.
- Beetroot: 6 pieces
4
Mix the salad mix with mint leaves, add diced feta and slices of pickled beet.
- Mixed salad leaves: 150 g
- Fresh mint: 1 bunch
- Feta cheese: 200 g
5
Dress the salad with olive oil and drops of vinegar-mustard marinade.
- Olive oil: 40 ml
- Balsamic vinegar: 50 ml
