Roasted Beetroot Salad with Feta Cheese and Walnuts
A healthy beetroot salad with a sweet and salty flavour. The dressing is made with honey and vinegar complimenting with the saltiness of the feta cheese. Beetroots are first peeled then roasted so you can that nice caramelisation on the outside. I find this better than peeling after. It is advisable to wear gloves when handling beetroots, as the juice will stain your hands, and that can last most of the day. For me personally that doesn’t bother me.
I used my home-grown beetroots, which were so easy to grow from seeds, no chemicals, no sprays, all one hundred percent organic goodness. I don’t have a large vege garden, but do enjoy growing a few veges for the fun of it. I find it so rewarding, and exciting to see what one seed can bring you. I do encourage everyone to try it. Even in pots, if you live in an apartment.
This is a very healthy salad, it’s delicious, and can be consumed as a complete meal. Enjoy my roasted beetroot salad with rocket, cheese and walnuts.
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Just 2-Ingredients Salad – BEET & FETA in Lemon Garlic Dressing. Recipe by Always Yummy!
This tasty and easy salad out of two main ingredients needs just a little of time for cooking. It can be served as a salad or a side dish to meat or fish. As known, beet salads are healthy and rich and cream cheese adds a special taste to this salad.
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✅ Ingredients:
• beet – 20 oz | 600 g
• feta cheese – 3 oz | 100 g
• parsley leaves – 2 tbsp | 10 g
• lemon juice – 4 tbsp
• olive oil – 4 tbsp
• garlic – 2 cloves
• ground black pepper – ½ tsp
• sugar – 1 tsp
• salt – ½ tsp
✔︎ You will need:
• carving board
• deep bowl
???? Preparation:
1. Boil the beet until readiness and cut into small dices.
2. Cut the feta cheese into small dices.
3. In a deep bowl combine well the lemon juice, olive oil, minced garlic, black pepper and salt.
4. Add the diced beet into the bowl and combine.
5. Lay out the feta dices on top and sprinkle with the chopped up parsley.
6. Serve your beet and feta salad to the table
CITRUS, KALE & BEET SALAD WITH CREAMY GOAT CHEESE WHIP!
For the beets: 4 medium beets, trimmed
Olive oil
Salt
•
For the goat cheese:
4 oz goat cheese
3 tbsp Greek yogurt
•
For the kale:
2 cups minced kale
Olive oil
Lemon juice
Salt
Pepper
•
For the salad:
2 oranges (I used one regular and one Cara-Cara)
Kale (from above)
Beets (from above)
Goat cheese cream (from above)
1/4 cup minced red onion
1/3 cup chopped walnuts
Honey, optional
Fresh chopped parsley, optional
Tahini, optional
•
1️⃣Preheat the oven to 400.2️⃣Add each beet to a piece of parchment paper, drizzle with olive oil and season with salt. Wrap each beet like a lollipop and place them on a sheet pan for 1 hour, or until tender. 3️⃣While they roast, make the cream. Add the goat cheese and yogurt to a bowl and whisk until smooth and creamy.4️⃣Prep the kale. Add the kale to a bowl with a drizzle of olive oil, a few squeezes of lemon juice, pinch of salt and a pinch pf pepper. Use your hands to gently massage the kale.5️⃣When the beets are cool, chop them into quarters then thirds. 6️⃣Layer the salad. Add 1/3 of the kale to a plate, then 1/3 of the beets, 1/3 of the oranges and 1/2 the goat cheese cream. Top that layer with a couple tablespoons of the red onion and fresh pepper. Repeat a second layer without any goat cheese. Repeat the third layer with the remaining goat cheese, walnuts, the rest of the onions, a drizzle of honey, parsley and a drizzle of tahini.
#recipe #beets #kale #salad
How to Make Beet Salad | The Stay At Home Chef
The Best Beet Salad has goat cheese and an orange-balsamic vinaigrette. It's simple to make, and delicious!
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How to steam beets:
Steaming vegetables is a healthy way to cook vegetables. It requires no additional fats and the steaming process helps the vegetable itself to retain more nutrients and flavor. There are a few different methods you can use.
1. Steamer
There is an actual specialized kitchen appliance you can buy called a steamer. It has a base, a steaming basket, and a lid. You just fill the base with a couple inches of water, put the beets in the basket that fits over the base, put the lid on, heat the water to simmering, and steam away. It takes about 12 to 15 minutes to steam cubed beets.
2. Makeshift Steamer
A makeshift steamer can be made using a pot, a colander, and a lid that at least somewhat fits. Put an inch or two of water in the pot and then put the colander over it. The colander should be able to fit over the pot without touching the water in the base. Then cover it with a lid. It doesn't have to be a perfect fit. Just as long as it traps most of the steam inside. Proceed the same as a regular steamer.
3. Pan
The pan method isn't perfect, but it does work. Pick a saucepan that is big enough to fit all your beets in it. Put a half inch of water in the bottom and bring it to a boil. Add in your beets, put the lid on, and reduce the heat to low so it just simmers. The water will create enough steam to cook the beets, but the beets that actually touch the water might get a little soggy or overcooked.
4. Microwave
Use a microwave safe bowl and just put a little bit of water in to cover the bottom of it. Cover the bowl with plastic wrap and poke a couple holes in it to allow some steam to escape. Microwave until desired done-ness is reached.
✅Ingredients
• 3 large beets, peeled and cubed
• 5 ounces mixed salad greens
• 4 ounces goat cheese, crumbled
VINAIGRETTE:
• 1/4 cup orange juice
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 teaspoons sugar (optional)
• 1/2 tsp salt
✅Instructions
00:00:39 - How to make orange-balsamic vinaigrette
1️⃣ 00:00:24 - Place the cubed beets in a steamer basket over boiling water with the lid on. Steam the beets until tender, 12 to 15 minutes. When finished, cool in the refrigerator.
2️⃣ 00:01:09 - Rinse the salad greens, dry in a spinner, and combine in a bowl. Top with cooled beets and crumbled goat cheese.
3️⃣ 00:00:43 - Make the dressing by combining the orange juice, balsamic vinegar, olive oil, sugar (optional) and salt in a small bowl and whisk. Drizzle over the salad just before serving.
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Beet Salad with Yogurt Recipe ❤️ One “MEZE” Technique for ALL
Welcome to a recipe you'll want to repeat: Beet Salad with Yogurt! Discover the perfect harmony of these ingredients in this video and get ready for a healthful, tasty start to any meal! After learning this technique, you can apply it to any veggies like carrot, zucchini and anything else you like!
Recipe:
BEET SALAD WITH YOGURT
* 350g beetroot
* 1 large onion
* 1 clove of garlic
* 6 tablespoons of yogurt
* 1 bunch of arugula (rocket)
* 1 handful of walnuts
* 5 tablespoons of olive oil
* 1 tablespoon of vinegar
* 2 tablespoons of pomegranate sour
* ½ teaspoon of salt
Heat 3 tablespoons of olive oil in a pan and sauté 1 finely diced onion until translucent. Peel and grate 350g of beetroot, then add it to the pan. Sauté for 4-5 minutes. Sprinkle with ½ teaspoon of salt, stir, and turn off the heat.
Crush 1 clove of garlic with a little salt on a cutting board, then add it to the beetroot. Once slightly cooled, add 1 tablespoon of honey and mix well. Add 6 tablespoons of yogurt and stir.
Roughly chop 1 bunch of arugula (rocket) and mix it with 1 tablespoon of vinegar, 2 tablespoons of pomegranate molasses, and 2 tablespoons of olive oil. Place the yogurt and beetroot mixture on top.
Finally, roughly chop a handful of walnuts and sprinkle them on top. Your delicious and satisfying meal is now ready to enjoy!