Fresh summer herb beet salad
This Fresh Summer Herb Beet Salad features earthy beets, peppery arugula, and crunchy pickles, tossed with a zesty herb dressing and topped with feta cheese for a refreshing dish. Perfect for a light lunch or as a vibrant side at gatherings.
Cook time 30 min
Prep time 10 min
Ingredients:
2 tsp mustard1 dash salt
1 dash black pepper
1 tsp dried oregano
1 tbsp tarragon (estragon)
1 cup basil leaves
1 tsp coriander leaves
2 tsp fresh parsley
3 tbsp olive oil
4 beets
5 cups arugula
1 cups celery
2/3 cup pickles
1/2 cup feta cheese
This Fresh Summer Herb Beet Salad combines the earthy flavors of beets with the refreshing taste of arugula and the tangy crunch of pickles, all brought together with a medley of summer herbs and feta cheese. It's a delightful, nutritious dish perfect for a light lunch or a side at your next gathering.
Instructions:
- If you haven't cooked the beets yet, start by boiling or roasting them until tender. This can take around 30-45 minutes depending on the size of the beets.
- Once cooked, let the beets cool down before peeling off the skin. Dice the beets into bite-sized pieces and set them aside.
- In a small bowl, whisk together the mustard, salt, black pepper, dried oregano, tarragon, chopped basil leaves, chopped coriander leaves, and chopped fresh parsley.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is well combined and emulsified.
- In a large salad bowl, combine the arugula, chopped celery, chopped pickles, and diced beets.
- Pour the dressing over the salad and gently toss everything together to ensure the ingredients are evenly coated with the dressing.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Serve the salad immediately. Enjoy this refreshing and herb-infused summer treat as a side dish or a light main course.
This Fresh Summer Herb Beet Salad is a vibrant and flavorful dish that showcases the best of summer produce. With minimal prep time and a beautiful presentation, it's sure to become a favorite for any occasion. Enjoy the bright flavors and fresh textures as a perfect complement to your main course or as a stand-alone healthy meal.
Fresh summer herb beet salad FAQ:
The beets should be boiled or roasted until tender, which generally takes about 30-45 minutes, depending on their size. Be sure to check for doneness by piercing them with a fork.
Yes, you can use canned beets as a time-saving alternative. Simply drain and rinse them before dicing and adding to the salad.
If you're looking for a substitute for feta cheese, crumbled goat cheese or ricotta can work well. For a dairy-free option, try using tofu or a vegan cheese substitute.
Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days for optimal freshness, but note that the arugula may wilt over time.
If you don't have all the specified fresh herbs, you can use a mix of any available herbs like mint or dill, or simply increase one type to enhance its flavor.
Cooking Tips:
- For the best flavor, use fresh ingredients, particularly the herbs and arugula.
- Cook the beets in advance and let them cool completely before adding to the salad to avoid wilting the greens.
- Toss the salad just before serving to keep the arugula crisp.
- Experiment with different types of mustard (Dijon, whole grain, etc.) to see what flavor you prefer.
- If you don't have tarragon, other fresh herbs like dill or mint can be a good substitute.
Nutrition Facts
2 ServingsCalories 210kcal
Protein 10g
Carbohydrates 22g
Fiber 7g
Sugar 14g
Fat 30g
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