The Greek Beet Salad is a stunning array of colors and textures, combining the earthiness of roasted beets with the briny tang of feta cheese and olives. Each ingredient contributes to a delightful medley of flavors, making this dish a perfect addition to any meal or a refreshing stand-alone salad.
Ingredients:
- 3 medium beets, roasted and diced
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes, or until tender. Let cool, then peel and dice.
- In a large bowl, combine the roasted beets, feta cheese, Kalamata olives, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or let it chill in the refrigerator for 30 minutes for the flavors to meld.
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