Salade Betteraves, Avocat, Feta
A vibrant salad featuring roasted beets, creamy avocado, and tangy feta, perfect for gatherings or a delightful weekday lunch.
- 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 (about 400°F). Wash and trim the beets, leaving the skin on. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork easily pierces through.
- Slice your avocados in half, remove the pit, and scoop the flesh into a bowl. Drizzle with a little lemon juice to prevent browning, then gently mash with a fork.
- In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper.
- Once your beets are roasted and cool enough to handle, peel them and chop them into bite-sized pieces. In a large bowl, gently combine the roasted beets, mashed avocado, and crumbled feta. Drizzle the dressing over the top and toss gently.
- To serve, take a generous scoop of the salad and place it on a plate. You can garnish with extra feta or finely chopped herbs.
Notes
This salad can be easily adapted with various nuts, herbs, or even grains to enhance texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Keywords: beet salad, avocado, feta, healthy, vegetarian, Mediterranean salad