Charred Beet Salad Recipe

Salad Preparation

1. 1

   Prepare the Beets

   Preheat your oven to 400°F (200°C). Wrap the red and yellow beets individually in aluminum foil, drizzle a little olive oil, and season with salt. Place them on a baking sheet and roast for about 45-60 minutes until tender. Let them cool, then peel and slice into wedges.

2. 2

   Grill the Onion

   While the beets are roasting, slice the red onion into thick rings. Heat a grill or grill pan over medium-high heat. Brush the onion with olive oil and grill for about 4-5 minutes on each side until charred and tender. Remove from heat and set aside.

3. 3

   Spice the Carrots

   Peel and julienne the carrots. In a skillet, heat a tablespoon of olive oil over medium heat, add the carrots, and sprinkle with ground cumin. Sauté for about 5-7 minutes until the carrots are slightly softened but still crisp. Remove from heat and let cool.

4. 4

   Assemble the Salad

   In a large bowl, combine the roasted beet wedges, sautéed cumin-spiced carrots, grilled onion rings, and fresh arugula. Crumble the Bulgarian feta cheese on top.

5. 5

   Prepare the Vinaigrette

   In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of honey, and salt and pepper to taste. Drizzle the vinaigrette over the salad and toss gently to combine.

6. 6

   Serve

   Serve the charred beet salad immediately, garnished with extra feta if desired.