Beet Salad Recipe With Feta and Zaatar
This beet salad is colorful and so easy to make. The addition of feta and zaatar makes this salad a delicious choice, perfect for any gathering.
Servings: 4
Calories: 262kcal
Ingredients
- 1 ½ lb beets washed and cleaned
- ½ cup chopped hazelnuts
- 2 tablespoon olive oil
- 1 lemon juice of
- ½ teaspoon kosher salt
- 1 tsp sumac
- 6 cups kale
- 4 oz feta cheese
- 1 tbsp zaatar
- 1 carrot shredded
Instructions
- Place the beets in a pot or a saucepan and fill the pot with water until it comes 2 inches above the beets. Turn the heat on to high and cook the beets for 40 to 60 minutes until they are fork tender. Once cooked, peel then and cut them into chunks.
- Roughly chop the hazelnuts. Place a small pan over medium heat and toast the hazelnuts for 5-10 minutes, stirring occasionally, until a bit golden.
- Place the kale in a bowl and add the olive oil with lemon juice, salt and sumac. Massage it using your fingers so every piece of kale is coated with the dressing.
- Add in the beets, crumbled feta, zaatar and carrots. Toss to combine. Transfer to a serving bowl and top with toasted hazelnuts.
Video
Notes
- You can cook the beets and make the dressing ahead of time, but it's best to massage the kale and assemble the salad right before serving.
- Use a block of feta and crumble it yourself instead of using store-bought crumbled feta which tends to be drier.
- You can use spring mix instead of kale, in which case simply toss the dressing with the salad.
- Find sumac and zaatar at your local Middle Eastern or Mediterranean store or online.
- This salad is best served fresh. Store the leftovers in an airtight container and refrigerate for up to 2 days.
Nutrition
Calories: 262kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 812mg | Potassium: 1014mg | Fiber: 10g | Sugar: 14g | Vitamin A: 12807IU | Vitamin C: 118mg | Calcium: 453mg | Iron: 5mg