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Beet broccoli salad with walnut dressing
Nutritious salad with beets, broccoli, and walnuts

Beet & Broccoli Salad with Feta

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
A friendship of two bold flavors. Broccoli's sulfurous character is tamed by the sugar in beets. This salad is all about texture: soft beets, crisp-tender broccoli, creamy cheese, and crunchy walnuts offer a different experience in every bite. Excellent for meal prep as it stores well.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pots: Cooking.
  • Bowl: Mixing.

Allergen Information

⚠️ Tree Nuts (Walnuts)
⚠️ Milk (Feta)

Instructions

1 ✓

Boil beets skin-on until tender (40 mins), peel and cube. Blanch broccoli florets for 5 mins.

Tip: Cook separately; beets will dye everything red in the same water.
2 ✓

Toast walnuts. Wash and dry spinach.

Tip: Dry spinach is crucial to avoid diluting the dressing.
3 ✓

Whisk vinaigrette: oil, vinegar, lemon, salt, pepper.

Tip: Acids help digest raw fibers.
4 ✓

Toss beets and broccoli with half the dressing. Let sit 5 mins.

Tip: Marinating hearty veggies improves flavor.
5 ✓

Add spinach, toss lightly, top with cheese and nuts.

Tip: Add spinach last to keep it fresh.

Recipe FAQ

Throw away broccoli stems?
Never! Peel the woody outer layer; the inside is sweet and crunchy like kohlrabi. Slice into the salad.

Ingredients

  • 1 lb Beets
  • 1 small head Broccoli (approx 10 oz)
  • 3 oz Fresh Baby Spinach
  • 1/2 cup Walnut Halves
  • 4 oz Feta Cheese
  • 3 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Black Pepper