Refreshing Beetroot Salad Recipe | Perfect for Summer
Our recipe features oven-roasted beetroots, which bring out a rich, earthy flavor and beautiful color. Paired with fresh rucola, crunchy roasted pine seeds, and creamy crumbled feta, this salad is a true delight.The dressing is a refreshing blend of lemon juice and zest, balsamic vinegar, Dijon mustard, and high-quality olive oil, creating a tangy and flavorful finish. Whether you’re looking for a healthy side dish or a light meal, this Beetroot Salad is sure to impress.
Ingredients
- 10 beetroots
- balsamic vinegar
- olive oil
- salt & peper
- 250 gr pine seeds
- 1 tbsp honey
- 1 tbsp dijon mustard
- zest of 1 lemon
- juice of 1 lemon
- 2 cloves minced garlic
- 150 gr rocket rugula
- crumbled Greek feta cheese
Instructions
- wash the beetroots, cut the ends off and peel them using a potato peeler
- cut them in half
- add it to a roasting pan
- drizzle all over with balsamic vinegar and olive oil
- add freshly cracked black pepper and a couple of pinches of sea salt
- place it in the oven, middle rack at 180°C - 356°F for 50 to 60 minutes
- in a dry pan running at medium heat add the pine seeds and roast them
- when they are slightly brown switch it off
- in a bowl add 3 tbsp of balsamic vinegar
- add 1 tbsp of honey
- add 1 tsp of dijon mustard
- add freshly cracked black pepper and sea salt
- add the zest of 1 lemon and then the juice
- add 2 cloves of minced garlic
- mix these up using a whisk and until the honey is dissolved
- place it on the side and let the flavors melt together
- the beetroots will be ready once they are penetrable but not falling apart
- let them cool down to room temperature
- in a bowl add a handful of washed and rinsed rocket rugula
- cut the beetroots into bite-sized chunks and add them into the salad
- add some crumbled Greek feta cheese
- add the dressing
- mix it well and place it on plate
- add the roasted pine seeds
- ready to serve