







From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Beet Salad with Feta and Walnuts
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Instructions
1
|
Whisk together olive oil, mustard, lemon juice, zest, red pepper flakes, salt, and pepper until emulsified.
2
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Add sliced beets and pink beans. Toss gently to coat.
3
|
Fold in walnuts and chopped mint. Adjust seasoning to taste.
4
|
Chill 30 minutes if desired.
5
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Add feta just before serving and toss lightly.
My Calorie Intake
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Tips & Tricks (5)
- Beet Roasting Magic 🧑🍳Wrap whole beets in aluminum foil with a drizzle of olive oil to preserve their natural sweetness and prevent moisture loss during roasting.
- Feta Crumbling Technique 🧀Use a cold fork to crumble feta for more delicate, irregular pieces that distribute better throughout the salad.
- Mint Flavor Amplification 🌿Gently bruise fresh mint leaves between your fingers before chopping to release their essential oils and maximize aromatic intensity.
- Walnut Toasting Trick 🥜Quickly toast walnuts in a dry skillet for 2-3 minutes to enhance their nutty flavor and add a delightful crunch to the salad.
- Lemon Dressing Emulsion 🍋Whisk mustard into lemon juice first, then slowly drizzle olive oil while continuously whisking to create a perfectly smooth and stable vinaigrette.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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