Let me tell you about my new favorite salad Beetroot and Feta Salad! I first tried a version of this salad at a lovely little restaurant in Bath called Landrace Upstairs. It was sweet, tangy, crunchy, and absolutely unforgettable. As soon as I got home, I had to try making my own version. And guess what? It turned out amazing! It might even be one of the best salads I’ve ever had.
Method
Preparing the Salad Base
First, start by peeling one raw beetroot. It’s best to use a fresh and firm beet for that perfect crunch. Once peeled, grate the beetroot using a cheese grater. Beets can stain, so you might want to wear gloves or use a cutting board you don’t mind getting a bit pink! Place the grated beetroot into a large mixing bowl. Then, add a handful of pickled cabbage. The pickled cabbage gives the salad a sour kick that tastes great with the sweet beetroot. Drizzle 1–2 tablespoons of extra virgin olive oil and 1 tablespoon of honey over the top. Mix everything well using a spoon so the beet and cabbage soak up the flavors evenly.
Toasting the Pine Nuts
Next, it’s time to toast the pine nuts. Place 20–30 grams of pine nuts into a dry, non-stick pan. Turn the heat to low and keep an eye on them. Stir them gently and often, using a wooden spoon or spatula, so they don’t burn. Toasting brings out their nutty flavor and adds a golden crunch to your salad. Once they’re golden and smell toasty, remove them from the heat and let them cool.
Making the Breadcrumb Topping
Now, let’s make the crunchy topping! Take one slice of dry bread and break it into smaller pieces. If your bread is still soft, toast it first to dry it out. Place the pieces into a blender or food processor. Add 1 teaspoon of garlic powder, 1 teaspoon of Italian herbs, and ¼ teaspoon of salt. Blend everything together until it becomes fine, crispy crumbs. These breadcrumbs will add texture and flavor, almost like a seasoning and crunch all in one.
Putting It All Together
It’s time to build your salad! On a serving plate or in a shallow bowl, first spoon in the beet and cabbage mix. Next, crumble 50 grams of feta cheese over the top. Then sprinkle on your toasted pine nuts, followed by the seasoned breadcrumbs. Finish it all off with a few fresh mint leaves for a pop of green and a refreshing taste. The mix of colors deep red, white, golden, and green makes the dish look as good as it tastes!
Necessary Tools
- Cheese grater (for the beetroot)
- Sharp knife and cutting board
- Small non-stick pan (for toasting nuts)
- Blender or food processor (for breadcrumbs)
- Mixing bowl and spoon
- Serving plate or bowl
💘🥗 Beetroot and Feta Salad, A Colorful and Crunchy Favorite!
Cuisine: MediterraneanDifficulty: Easy1
servings10
minutes5
minutes15
minutesIngredients
For the Salad:
1 raw beetroot, peeled and grated
A handful of pickled cabbage
20–30g toasted pine nuts
50g feta cheese, crumbled
1–2 tbsp extra virgin olive oil
1 tbsp honey
A few fresh mint leaves
For the Breadcrumb Topping:
1 slice of dry bread
1 tsp garlic powder
1 tsp Italian herbs
¼ tsp salt
Directions
- Grate the beetroot and place it in a large bowl with the pickled cabbage.
- Drizzle in olive oil and honey, then mix everything well so the flavors blend.
- Toast the pine nuts in a dry pan over low heat for a few minutes. Stir often until they turn golden and smell nutty.
- Make the breadcrumbs: Break the dry bread into chunks and blend it with garlic powder, Italian herbs, and salt until crumbly.
- Assemble your salad: Place the beet and cabbage mix on your plate. Top it with crumbled feta, toasted pine nuts, and breadcrumbs. Add a few mint leaves for a fresh pop.
Notes
- Don’t skip the breadcrumbs they add a delicious crunch that makes a big difference.
- Be careful not to burn the pine nuts. They toast quickly and can go from golden to burnt fast!
- Use raw beetroot, not cooked. It keeps the salad fresh and crunchy.
- If your bread is soft, toast it lightly before blending to get better crumbs.
Serving Suggestions
- Serve it on its own for a light lunch or dinner.
- Pair it with grilled chicken or fish for a heartier meal.
- Try it as a fancy starter for a dinner party your guests will love the bright colors and bold flavors!
Fun Fact
Did you know that beets were once used as a natural dye? That deep red color isn’t just pretty it’s powerful! And feta cheese has been made in Greece for thousands of years. So this salad is full of flavor and history!
Conclusion
This beetroot and feta salad is packed with flavor, texture, and color. It’s sweet from the honey, salty from the feta, crunchy from the nuts and breadcrumbs and totally satisfying! It’s easy to make but tastes like something from a fancy restaurant. I hope you give it a try and fall in love with it just like I did!
