Description
A vibrant and refreshing salad combining earthy roasted beets, creamy avocado, and tangy feta cheese, finished with a zesty lemon vinaigrette.
Ingredients
- 4 medium beetroots, scrubbed
- 2 ripe avocados, diced
- 200g feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beetroots in foil and roast for 45-60 minutes until tender. Let cool, then peel and cut into wedges.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, combine roasted beetroot wedges, diced avocado, crumbled feta, mint, and parsley.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
You can customize the seasonings to taste. For extra crunch, add toasted walnuts or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: Mediterranean