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Beetroot salad || Beetroot salad recipe || South African beetroot recipe

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COOKING QUEEN
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Beetroot Salad

Cultural Context

Originating from the Middle East, beetroot salad is a vibrant dish often enjoyed in Syrian cuisine. It showcases the earthy sweetness of beets paired with tangy feta and fresh herbs, making it a staple at gatherings and family meals. Today, variations of this salad can be found globally, celebrated for its health benefits and colorful presentation.

SYSYside
4 servings
Servings4
4 medium beetroot
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic
1/4 cup parsley
1 teaspoon salt
1/2 teaspoon black pepper
4 oz feta cheese
1/2 cup walnuts
1 small red onion
1 teaspoon cumin
1 tablespoon honey
4 cups arugula
2 tablespoons balsamic vinegar

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Preheat the oven to 400°F.

2

Wrap the beetroot in aluminum foil and roast for 45-60 minutes until tender.

3

Remove the beetroot from the oven and let cool slightly.

4

Peel the beetroot and cut into bite-sized cubes.

5

In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, honey, salt, and black pepper.

6

In a large bowl, combine the roasted beetroot, chopped red onion, and crumbled feta cheese.

7

Drizzle the dressing over the beetroot mixture and toss gently to combine.

8

Add chopped parsley and walnuts, mixing until evenly distributed.

9

Serve the salad on a bed of arugula.

10

Drizzle with balsamic vinegar before serving.

Allergens

milknuts

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