German Beetroot Salad with Feta Cheese

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German Beetroot Salad with Feta Cheese

A delicious twist on a German classic

Prep Time10

Cook Time30

Resting Time15

Total Time55

Course: Main Course, Salad, Side Dish

Cuisine: German, International

Keyword: beetroot, feta cheese, Potato Salad

Servings: people

Calories: 402kcal

Ingredients

4 medium Beetroots
½ cup Feta Cheese crumbled
¼ cup Walnuts roughly chopped
¼ cup Arugula leaves
¼ cup Olive Oil extra virgin
2 tbsp. Balsamic Vinegar
1 tbsp. Honey
Salt & Pepper to taste
Fresh Mint Leaves or Microgreens for garnish optional

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Instructions

Begin by cooking the beet roots. You can either boil them for 30-45 minutes or roast them in the oven for about an hour until tender. Once cooked, let them cool, peel, and cut them into small cubes or wedges (see notes).
4 medium Beetroots
In a large salad bowl, combine the beetroot pieces, crumbled feta cheese, chopped walnuts, and arugula leaves.
½ cup Feta Cheese, ¼ cup Walnuts, ¼ cup Arugula leaves
In a separate small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, and honey. Whisk or shake well to create a well-blended dressing. Add salt and pepper to taste.
¼ cup Olive Oil, 2 tbsp. Balsamic Vinegar, 1 tbsp. Honey, Salt & Pepper
Drizzle the dressing over the beetroot mixture and gently toss until everything is evenly coated.
Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
When ready to serve, taste the salad and adjust the seasoning if necessary. Garnish with fresh mint leaves or microgreens if desired.
Fresh Mint Leaves or Microgreens for garnish

Notes

Be mindful that beetroot can stain your hands, cutting board, and containers. To minimize staining, use gloves when handling cooked beets, and wash your cutting board and utensils immediately after use. If using a plastic container for storage, consider lining it with plastic wrap to minimize staining.

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