Description
A vibrant and refreshing salad featuring roasted beetroot, creamy avocado, and salty feta cheese, tossed with a light lemon vinaigrette. Perfect for a healthy lunch or side dish.
Ingredients
- 3 medium beetroots, roasted, peeled, and cut into wedges
- 2 ripe avocados, sliced
- 200g feta cheese, crumbled
- 4 cups mixed salad greens (e.g., arugula, spinach)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- 1/4 cup toasted walnuts or pumpkin seeds (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap beetroots in foil and roast for 40-50 minutes, until tender. Cool, peel, and cut into wedges.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- In a large salad bowl, arrange mixed greens. Top with roasted beetroot wedges, avocado slices, and crumbled feta cheese.
- Drizzle the vinaigrette over the salad and gently toss to combine. Sprinkle with toasted walnuts or pumpkin seeds if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: American