{"id":75397,"date":"2022-07-13T17:00:29","date_gmt":"2022-07-13T15:00:29","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=75397"},"modified":"2025-12-10T12:53:02","modified_gmt":"2025-12-10T11:53:02","slug":"beetroot-salad-with-feta","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/beetroot-salad-with-feta\/","title":{"rendered":"Beetroot Salad with Feta & Walnuts"},"content":{"rendered":"

A simple beetroot salad with feta, walnuts and dill<\/strong>. This salad has the perfect balance of earthy sweet, tangy, and salty flavors! Plus it\u2019s super healthy, easily adaptable and can be made ahead and kept for 3 days in the fridge.<\/p>\n

This vibrant salad is easy to make (only 6 ingredients, plus salt and pepper!) and makes the perfect healthy side dish. The earthiness of the beets pair perfectly with the saltiness of feta and a deliciously simple dressing, made with either pomegranate molasses or balsamic dressing.<\/p>\n

Dressed with pomegranate molasses or balsamic<\/h2>\n

In this beetroot salad recipe, I use a simple dressing made with olive oil and pomegranate molasses. Pomegranate molasses is most commonly used in Middle Eastern cuisine and is made by simply boiling and reducing pomegranate juice into a thickened syrup. The result is an intense sweet-sour flavor that is often compared to balsamic vinegar. And since there is truly is no better substitute for pomegranate molasses than balsamic vinegar, you can use them interchangeably for this recipe.<\/p>\n

\"Beetroot<\/p>\n

How to cook beets:<\/h2>\n

If you are looking for super fast, then you can use precooked beets for this recipe.<\/p>\n

Boiling and steaming<\/h3>\n

Otherwise, as far as cooking goes, steaming the beets using a pressure cooke<\/a>r is probably the quickly method. Another fast method is to boil beets, however recommend leaving the skin on and then peeling them after to prevent the loss of pigment. This method will take 30-50 minutes depending on the size. Which is not much less then steaming the beats using a steamer basket in a large pot (35-55 minutes).<\/p>\n

Roasting<\/h3>\n

My preferred method is roasting beets, as I find it brings out more of their natural sweetness and creates a more complex flavor. You can do in a 200-225\u00b0C (180-205\u00b0C fan-assisted) oven. Bake wrapped in foil or place in a covered baking dish for 45-65 mins depending on size. Alternatively, go for the quicker roasting method (which also adds the most flavor) by peeling and cutting the beets into wedges and then roast for 25-30 minutes.<\/p>\n

How to adapt this beetroot salad with feta<\/h2>\n

If you want to upgrade this simple beetroot salad with feta,<\/strong> you can do so by adding or trading out some of the ingredients. Here are a few ideas:<\/p>\n