Table of Contents
Discover a vibrant and healthy dish that combines the earthy sweetness of roasted beets with the creamy tang of feta cheese. The Roasted Beet Aioli and Quinoa Salad with Feta is a perfect choice for a nutritious lunch or a colorful side dish at dinner.
Ingredients
- 3 large beets, roasted and peeled
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 clove garlic
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Preparation Steps
First, roast the beets by wrapping them in foil and baking at 400°F (200°C) for about 45 minutes, until tender. Once cooled, peel and chop them into small pieces.
Prepare the aioli by blending roasted beets, mayonnaise or Greek yogurt, garlic, lemon juice, salt, and pepper in a food processor until smooth. Adjust seasoning to taste.
In a large bowl, combine the cooked quinoa, beet aioli, and crumbled feta cheese. Mix gently to distribute all ingredients evenly.
Serving Suggestions
Serve the salad chilled or at room temperature. Garnish with fresh herbs such as parsley or dill for added flavor and visual appeal. This dish pairs well with grilled vegetables or as a light main course.
Health Benefits
This salad is rich in antioxidants from the beets, which may help reduce inflammation and improve blood flow. Quinoa provides complete protein and fiber, supporting digestion and energy. Feta adds a boost of calcium and flavor, making this dish both nutritious and delicious.