Vibrant Beet, Avocado & Feta Salad with Crunchy Walnuts
Delight in the vibrant flavors of this Beet, Avocado & Feta Salad with Crunchy Walnuts. This colorful dish is a fantastic way to incorporate wholesome ingredients into your meals, making it perfect for lunch, dinner, or as a stunning side for gatherings. The earthy sweetness of roasted beets pairs beautifully with creamy avocado and tangy feta, while crunchy walnuts add a satisfying texture. Bursting with nutrients and eye-catching colors, this salad not only nourishes the body but also pleases the palate. Whether enjoyed solo or paired with grilled chicken or quinoa, it’s an ideal addition to any table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 large raw beetroots
- 5 cups mixed green salad
- 1 avocado
- 2 medium cucumbers
- 1 red onion
- ⅓ cup walnuts
- 3 Tbsp extra virgin olive oil
- 1 Tbsp red apple vinegar
- Sea salt and freshly ground pepper to taste
- ½ cup feta cheese
- 3 Tbsp pomegranate seeds
- 8 basil leaves
Instructions
- Preheat your oven to 400°F (200°C). Wrap beets in foil and roast on a baking sheet for about 45 minutes until tender. Once cool, peel and dice.
- In a mixing bowl, combine greens, diced avocado, cucumber slices, and thinly sliced red onion; toss gently.
- Whisk together olive oil, apple vinegar, salt, and pepper in a small bowl.
- Add roasted beets to the vegetable mixture and drizzle with dressing; toss until well-coated.
- Top with crumbled feta cheese, pomegranate seeds, and basil leaves before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 260
- Sugar: 6g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg