Vibrant Pickled Beet Salad with Feta and Crunchy Walnuts
This vibrant salad features pickled beets, creamy feta cheese, and crunchy walnuts, all tossed with fresh greens. It's a delightful combination of flavors and textures, perfect as a side dish or light meal.
Ingredients
- 2 medium-sized beets cooked and peeled
- 4 oz feta cheese crumbled
- ½ cup walnuts lightly toasted and coarsely chopped
- ¼ cup red onion sliced paper-thin
- 2 cups arugula or a mix of fresh greens
- ¼ cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- Fresh herbs such as dill or parsley for garnish
Instructions
- If beets are not cooked, boil or roast until tender, then cool, peel, and cut into wedges or rounds.
- In a small bowl, combine balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper; whisk until blended.
- In a large bowl, toss together sliced beets, red onion, and half of the walnuts.
- Drizzle the pickling liquid over the beet mixture and let sit for at least 30 minutes at room temperature or refrigerate for a few hours.
- On a serving platter, create a bed of arugula or mixed greens.
- Spoon the marinated beet mixture over the greens.
- Top with crumbled feta cheese and remaining walnuts.
- Garnish with fresh herbs and serve immediately or refrigerate for up to 2 days.
Notes
For a vegan option, substitute honey with maple syrup.