For The Salad
- 800 g baby beetroot tinned (or jarred), drained and halved
- 200 g soft feta like Danish feta
- ½ cup walnuts crumbled
- ¼ cup fresh mint leaves
For The Balsamic Vinegar Dressing
- 3 tbs olive oil
- 1 tbs balsamic vinegar
- 1 tsp honey
- 2 tsp wholegrain mustard
- salt and pepper to season
Place the halved baby beetroots onto a serving dish.
Add small chunks of soft feta.
Crumble over the walnuts and add the mint leaves.
In a small jar, add the dressing ingredients and shake until well combined.
Pour the dressing over the top of the salad just before serving.
RECIPE NOTES & TIPS:
- If you do not have any crumbled feta cheese on hand, goat cheese or fried haloumi would be delicious substitutes.
- I love adding fresh mint to this salad, but if you're not a fan, feel free to swap it out for another herb like fresh basil or cilantro/coriander.
- This salad can be served immediately or stored in the fridge for later. I find that the flavors develop even more after a few hours in the fridge, so if you have the time, I recommend making it ahead of time, just save ading the dressing until you are ready to serve.
Calories: 280kcal | Carbohydrates: 17g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 504mg | Potassium: 514mg | Fiber: 5g | Sugar: 11g | Vitamin A: 267IU | Vitamin C: 7mg | Calcium: 202mg | Iron: 2mg