Greek Roasted Beet and Feta Salad

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil. Scrub 500 g of red beets thoroughly under running water to remove dirt, then trim off the top stems and bottom roots. Peel 2 cloves of garlic and chop 20 g of fresh parsley finely. Set everything aside on your work station.

2. 2

   Wrap each cleaned beet individually and tightly in aluminum foil so moisture stays trapped inside. Place the foil packets onto the prepared baking sheet. Bake at 200°C for 45 to 50 minutes. Test doneness by inserting a fork into the center of the largest beet; it should slide through easily without resistance.

3. 3

   While the beets are roasting, place a small dry skillet over medium heat. Add 50 g of roughly chopped walnuts. Toast them for 3 to 4 minutes, stirring constantly with a wooden spoon so they do not burn. As soon as they smell fragrant and look golden brown, transfer them immediately to a cool plate to stop the cooking process.

4. 4

   Remove the roasted beets from the oven and let them cool for 10 minutes until safe to handle. While still warm, use paper towels to gently rub the skin off each beet—it should slide right off easily. Slice the peeled beets into 2 cm bite-sized cubes using a sharp chef knife and place them into a large salad bowl.

5. 5

   In a small bowl, prepare the dressing by combining 60 ml of extra virgin olive oil, 30 ml of red wine vinegar, 2 finely minced garlic cloves, 3 g of salt, and 1 g of black pepper. Whisk vigorously with a small whisk for 30 seconds until the liquid thickens and turns into a smooth, emulsified dressing.

6. 6

   Pour the garlic vinaigrette over the warm cubed beets in the bowl, add the chopped parsley, and toss gently with a salad spoon until evenly coated. Scatter 150 g of crumbled feta cheese and the toasted walnuts on top. Serve warm immediately or cover and refrigerate for 30 minutes to enjoy chilled.

Serve with

Drink

Traditional Turkish Frothy Mint Ayran

Turkish · 10 min