Anti-Inflammatory Beetroot Avocado Feta Salad

This vibrant and nourishing Anti-Inflammatory Beetroot Avocado Feta Salad is a celebration of color, texture, and flavor. It

Ingredients

For the Salad:

• 4 medium fresh beetroots (approx. 500g/1lb), or 250g pre-cooked beetroot
• 1 tbsp olive oil (for roasting)
• 2 large, ripe avocados
• 1 tbsp fresh lemon juice (to prevent browning)
• 120g (4 oz) block of feta cheese, preferably Greek
• 100g (3.5 oz) fresh arugula (rocket)
• ½ cup walnuts, roughly chopped
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh mint, finely chopped

For the Lemon-Herb Vinaigrette:

• 4 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1 tsp raw honey or maple syrup (optional, for balance)
• Salt and freshly cracked black pepper, to taste

Instructions

Step 1: Prepare the Beets (Roasting Method)

1. Preheat & Prep: Preheat your oven to 200°C (400°F). Wash the fresh beetroots thoroughly to remove any dirt. Trim the leafy tops, leaving about 2-3 cm of the stem. Do not peel them yet. Wrap each beetroot tightly in aluminum foil. Drizzle with a little olive oil before sealing.
2. Roast: Place the foil-wrapped beets on a baking sheet. Roast for 40-60 minutes, or until they are easily pierced with a knife. The time will depend on the size of the beets.
3. Cool & Peel: Once cooked, carefully remove them from the oven and let them cool in the foil for about 10-15 minutes. Once cool enough to handle, use a paper towel to rub the skin off. It should slip off easily. Cut the peeled beets into 1.5cm (½-inch) cubes. Set aside.
4. Shortcut: To save time, you can use high-quality pre-cooked beetroot. Simply drain and cube them.

Step 2: Make the Vinaigrette

1. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and honey or maple syrup (if using).
2. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened.
3. Season with a generous pinch of salt and freshly cracked black pepper. Taste and adjust as needed. Set aside.

Step 3: Assemble the Salad

1. Prep the Avocado: Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Cut into 1.5cm (½-inch) cubes. Gently toss with 1 tablespoon of fresh lemon juice to prevent them from browning.
2. The Base: In a large salad bowl or on a large serving platter, create a bed of arugula.
3. Layer the Ingredients: Arrange the cubed roasted beets and avocado over the arugula. Crumble the feta cheese evenly over the top.
4. Add Crunch & Herbs: Sprinkle the chopped walnuts, fresh dill, and fresh mint over the salad.
5. Dress & Serve: Drizzle the prepared lemon-herb vinaigrette over the salad just before serving. Gently toss to combine, or serve it undressed for guests to help themselves. Be careful not to over-mix, to keep the avocado and beets intact.

Nutrition

Calories: 420 kcal · Protein: 9g · Fat: 36g Saturated Fat: 8g · Carbohydrates: 18g Dietary · Saturated Fat: 8g Monounsaturated · Fiber: 9g · Sugar: 8g · Sodium: 380mg