Beetroot Salad - Simple Healthy Homemade Vegetarian Salad Recipe By Ruchi Bharani

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and offers a tangy flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats and are often less expensive.

Chop the ends off the beetroots and score them from all sides.

Place the beetroots and halved garlic pod on aluminum foil.

Drizzle olive oil over the beetroots and garlic, and sprinkle with salt.

Wrap the beetroots and garlic in the foil and place them in a tray.

Preheat the oven to 180 degrees Celsius and roast for 30 minutes until soft.

Alternatively, pressure cook the beetroots and use half a teaspoon of garlic paste.

Once cooked, let the beetroots cool before peeling.

Chop the mint leaves roughly and set aside.

Dice the cooled beetroots into big chunks and add them to a bowl.

Tear the baby spinach into halves and add to the bowl.

Add carrot straws, chopped onion, and walnuts to the bowl.

Crumble feta cheese into the salad.

Squeeze the roasted garlic into a bowl and add 1.5 tablespoons of olive oil, 1.5 tablespoons of balsamic vinegar, 1 teaspoon of honey, salt, and crushed black pepper.

Whisk the dressing ingredients together until combined.

Add the dressing to the salad and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens