Ingredients
Scale
- 2 large raw beetroots
- 5 cups mixed green salad
- 2 medium cucumbers
- 1 red onion
- ⅓ cup walnuts
- ½ cup feta cheese
- 3 tbsp extra virgin Greek olive oil
- 1 tbsp red apple vinegar
- 1 tbsp petimezi
- Sea salt and freshly ground pepper to taste
- 3 tbsp pomegranate seeds
- 8 basil leaves
Instructions
- Preheat your oven to 400°F (200°C). Wash the beetroots thoroughly and wrap them in aluminum foil. Roast for about 45 minutes until fork-tender. Allow them to cool before peeling.
- In a large mixing bowl, combine mixed greens, sliced cucumbers, red onion, toasted walnuts, crumbled feta cheese, and pomegranate seeds.
- Slice the roasted beetroots into wedges or cubes and add them to the salad mixture.
- In a small bowl, whisk together olive oil, red apple vinegar, petimezi, sea salt, and pepper until well combined.
- Drizzle the dressing over the salad ingredients and gently toss to combine. Garnish with basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg