Description
This Beet Salad with Lemon Zest Vinaigrette is a fresh, flavorful, and nutrient-packed dish. Featuring earthy beets, creamy feta, crunchy almonds, and a zesty lemon vinaigrette, it’s the perfect side salad for any meal. Easy to make and full of vibrant colors, this salad is ideal for weeknight dinners, holiday spreads, or light lunches.
Ingredients
For the salad:
- 2 pounds (910g) fresh beets
- 4 ounces (113g) crumbled feta
- 1/4 cup (60ml) minced parsley
- 1/4 cup (60ml) slivered or sliced almonds
For the Lemon Zest Vinaigrette:
- 1–2 cloves garlic, minced or crushed
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) balsamic vinegar
- Finely grated zest of 1 medium lemon
- 2 teaspoons (10ml) fresh lemon juice
- 1 teaspoon (5ml) brown sugar
- 1/2 teaspoon sea salt or kosher salt, or to taste
- Fresh cracked black pepper to taste
Instructions
-
Prepare the beets by roasting or boiling them.
- To roast, wrap each beet in foil and roast at 400°F (200°C) for 45-60 minutes until tender.
- To boil, simmer beets in water for 30-40 minutes until tender. Let cool, peel, and slice them.
-
While the beets cool, prepare the Lemon Zest Vinaigrette by whisking together garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and black pepper. Adjust seasoning as needed.
-
In a large bowl, combine sliced beets, crumbled feta, and minced parsley. Drizzle the vinaigrette over and toss gently to coat.
-
Sprinkle almonds over the top just before serving for added crunch.
Notes
- Add Greens: Add arugula, spinach, or mixed greens for a heartier salad.
- Cheese Alternatives: Swap feta for goat cheese, blue cheese, or a dairy-free cheese for a different flavor.
- Other Veggies: Add avocado, cucumber, or orange segments for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes (depending on roasting method)
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
