Smashed Roasted Beet Salad with Spinach and Feta
Lacto-Ovo Vegetarian Recipes Cheese Vegetables Salads
What do you make for dinner when you have exceptional tahini and ready-boiled beets in the fridge? A salad!
I revived the beets by smashing them in a tray and then putting them in the oven to get slightly crispy on the edges. The rest of the ingredients naturally came together around it and I built a colorful and flavorful salad.
Ingredients
300-350g beets boiled in their skin (about 2 medium beets)
1/2 red onion
50g baby spinach
35g crumbly feta cheese (I used buffalo, but sheep or goat is also good)
35g sunflower seed tahini
1/2 lemon
olive oil
salt, black pepper
Serving: 1 large
Calories: 524 cal
How to prepare smashed roasted beet salad with spinach and feta
- Peel the boiled beets and place them in a baking tray lined with parchment paper. Press on each beet with the bottom of a glass until it breaks into pieces. The pieces will be larger and smaller, that's okay. Sprinkle with salt and then drizzle 1 tablespoon of olive oil over the smashed beets.
- Roast the smashed beets for 20 minutes in the oven preheated to 200C.
- Meanwhile, cut the onion into thin scales. Sprinkle a little salt on it and let it sit for 10 minutes to soften. Then add 2 tablespoons of lemon juice and let it sit for another 5 minutes. Then add the baby spinach (chop it a bit if the leaves are not small), mix and let it macerate with the onion until you need it.
- When the beets are done, take them out of the oven and let them cool down.
- Mix the tahini with 2 tablespoons of water to make it fluid.
- Spread a generous layer of tahini (prepared according to this recipe) on the bottom of the plate where you'll assemble the salad. Then start building layers as follows:
- over the tahini, place pieces of beet, choose the larger ones
- then add a layer of onion and spinach
- drizzle a little more tahini
- crumble the feta cheese
Repeat until you finish the ingredients, you'll get 3-4 layers like this. At the end, drizzle a little olive oil over the salad. If you wish, you can also sprinkle roasted sunflower seeds. - Serve the salad with toasted bread.
