Beet & Feta Salad with Lemon-Garlic Vinaigrette Recipe
A refreshing and nutritious Beet & Feta Salad with a zesty Lemon-Garlic Vinaigrette. This vibrant salad is a perfect blend of flavors and textures, making it a delightful addition to any meal or a satisfying standalone dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cooked beets, peeled and diced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 cups arugula or mixed greens (optional, for serving)
- 2 tbsp chopped fresh parsley
For the Lemon-Garlic Vinaigrette:
- 3 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the Lemon-Garlic Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey (if using), salt, and pepper until emulsified. Set aside.
- Combine Salad Ingredients: In a large mixing bowl, combine chickpeas, diced beets, red onion, parsley, and half of the feta cheese.
- Toss with Vinaigrette: Drizzle with the lemon-garlic vinaigrette and toss gently to combine.
- Serve: Serve immediately over a bed of greens if desired, and top with the remaining feta.
- Chill (Optional): Chill for 15–30 minutes before serving for best flavor (optional).
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 22mg
