Beet Feta Walnut Salad
This salad uses canned beets so you can prepare it quickly and easily. Walnut oil and toasted walnuts add the nutty notes and feta adds salty creaminess.
Servings: 6 people
Calories: 337kcal
Ingredients
- 2 14 oz cans of sliced beets drained
- ¼ cup red onion finely slivered
- 1 10 oz can mandarin pieces
- ¼ cup walnuts pieces
- 6 oz feta cheese crumbled
- 2 Tbsps walnut oil
- black pepper
Instructions
- Heat oven to 350 degrees and toast walnuts in shallow pan, 15-20 minutes. Watch carefully-they can burn quickly.
- Arrange beets slices on platter. Sprinkle onions, mandarin pieces and feta evenly over the bed of beets
- Top with toasted walnuts. Finish with black pepper.
- Drizzle walnut oil evenly over all.
Notes
Notes
When fresh beets are in season you can roast fresh beets. Trim tops and tails, leave skins on and roast in 375 degree oven. This can take 1-2 hours depending on the size of the beets. Check them after 45 minutes with a fork. When the fork can pierce them easily they are done. Peel the skins and the dried top and bottom edge when they are cool enough to handle. Slice evenly. Fresh roasted beets are less watery than canned beets and are delicious.
Nutrition
Calories: 337kcal | Carbohydrates: 21g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 838mg | Potassium: 373mg | Fiber: 4g | Sugar: 16g