Salade Betteraves, Avocat, Feta
A vibrant salad that combines roasted beets, creamy avocados, and tangy feta cheese for an explosion of flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 500 g Roasted Beets
- 2 Ripe Avocados
- 150 g Feta Cheese
- 60 ml Extra Virgin Olive Oil
- 30 ml Fresh Lemon Juice
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Preheat your oven to 200°C (400°F) for roasting the beets.
- Wash and scrub the beets clean, leaving the skins on.
- Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle salt.
- Place the beets on a baking sheet and roast for about 45–60 minutes until tender.
- Remove the beets from the oven and let them cool.
- Peel the skins off the cooled beets using your hands.
- Dice the beets into bite-sized cubes and place them in a large mixing bowl.
- Cut the avocados in half, remove the pit, and scoop the flesh into the bowl with the beets.
- Crumble the feta cheese over the beet and avocado mixture.
- Drizzle the olive oil and lemon juice over the mix, then season with salt and pepper.
- Gently toss until everything is beautifully coated.
- Serve the salad in a beautiful dish, optionally garnished with fresh herbs.
Notes
This salad can be made ahead by preparing the beets and other ingredients in advance. Add fruits or nuts for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 10mg
Keywords: beet salad, avocado salad, feta salad, vegetarian dish, Mediterranean recipe