Description
Beetroot, Avocado & Feta Salad with Honey-Balsamic Dressing is a fresh and colourful salad combining earthy beetroot, creamy avocado, salty feta and crunchy toasted walnuts with a sweet and tangy honey-balsamic dressing.
Ingredients
For the Salad:
2 medium beetroots, cooked and diced
1 ripe avocado, sliced
4 cups fresh spinach or arugula
½ cup crumbled feta cheese
⅓ cup walnuts, toasted and roughly chopped
¼ small red onion, thinly sliced
2 tbsp fresh parsley, chopped
For the Honey-Balsamic Dressing:
2 tbsp extra-virgin olive oil
1½ tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tsp fresh lemon juice
½ tsp dried oregano
Salt and black pepper, to taste
Instructions
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, fresh lemon juice, dried oregano, salt and black pepper until smooth and emulsified.
Arrange the fresh spinach or arugula across a large serving platter.
Add the diced cooked beetroot, sliced avocado and thinly sliced red onion, distributing the ingredients evenly across the greens.
Scatter the crumbled feta cheese and toasted walnuts over the salad. Finish with freshly chopped parsley.
Drizzle the honey-balsamic dressing evenly over the salad just before serving.
Gently toss the salad if desired, taking care not to mash the avocado. Serve immediately while the greens are fresh and crisp.
Notes
Use a ripe avocado that is creamy but still firm enough to slice neatly.
Toast the walnuts for extra crunch and deeper nutty flavour.
Dress the salad just before serving to keep the greens fresh and crisp.
Handle the avocado gently when tossing.
The salad is best served shortly after the dressing is added.
For make-ahead preparation, keep the dressing separate and add the avocado and dressing shortly before serving.
Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Side Dish, Vegetarian
- Method: No Cook
- Cuisine: Mediterranean