Shared from Supa

Salad🟢Easy⏱35 minSalad

Warm beet salad

Name: Warm beet salad
Total time: 35 min
Yield: 1 portions
Ingredients: 20 g Feta Cheese crumbled; 200 g Beets trimmed and scrubbed; 5 g Parsley roughly chopped; 15 g Walnuts toasted and roughly chopped; 2 cups Water for boiling or steaming the beets; 2 tbsp Dressing oil divided, for roasting and dressing; 1 tbsp Balsamic vinegar; To taste Salt or to taste; To taste Black Pepper freshly ground, or to taste

Simple warm beet salad with vinaigrette.

Ingredients

20 g

Feta Cheese

Optional

200 g

Beets

5 g

Parsley

Optional

15 g

Walnuts

Optional

2 cups

Water

2 tbsp

Dressing oil

1 tbsp

Balsamic vinegar

To taste

Salt

To taste

Black Pepper

Steps

Cut the beets into bite-sized wedges of similar size so they cook evenly.

10 min2

Boil

Place the beets in a small pot, cover with water, and bring to a boil over medium-high heat.

20 min3

Simmer

Reduce to a gentle simmer and cook until the beets are just tender when pierced with a knife, about 15–20 minutes.

2 min4

Steam

Drain the beets well and return them to the warm pot to steam off excess moisture for 1–2 minutes.

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to make a warm vinaigrette.

Add the warm beets to the bowl with the vinaigrette and gently toss until evenly coated.

Transfer the dressed beets to a serving plate and sprinkle with goat cheese, walnuts, and parsley, if using. Serve warm.

Shared from Supa

Salad🟢Easy⏱35 minSalad

Warm beet salad

Simple warm beet salad with vinaigrette.

Ingredients

20 g

Feta Cheese

Optional

200 g

Beets

5 g

Parsley

Optional

15 g

Walnuts

Optional

2 cups

Water

2 tbsp

Dressing oil

1 tbsp

Balsamic vinegar

To taste

Salt

To taste

Black Pepper

Steps

Cut the beets into bite-sized wedges of similar size so they cook evenly.

10 min2

Boil

Place the beets in a small pot, cover with water, and bring to a boil over medium-high heat.

20 min3

Simmer

Reduce to a gentle simmer and cook until the beets are just tender when pierced with a knife, about 15–20 minutes.

2 min4

Steam

Drain the beets well and return them to the warm pot to steam off excess moisture for 1–2 minutes.

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to make a warm vinaigrette.

Add the warm beets to the bowl with the vinaigrette and gently toss until evenly coated.

Transfer the dressed beets to a serving plate and sprinkle with goat cheese, walnuts, and parsley, if using. Serve warm.