Roasted Beet and Quinoa Salad with Fried Feta

Roasted Beet and Quinoa Salad with Fried Feta

This vibrant salad combines earthy roasted beets drizzled with balsamic glaze, nutty quinoa, fresh spinach, and crispy fried feta cheese. Topped with honey-glazed toasted walnuts and fresh mint, it's a delightful mix of textures and flavors. Perfect as a light meal or a stunning side dish, this salad is both nutritious and satisfying.

Ingredients:

  • For the Salad:

    • 1 large red beet
    • 2 radishes
    • 2 oz walnuts
    • 3 oz white quinoa
    • Baby spinach
    • Fresh mint leaves
    • Balsamic vinaigrette
    • Balsamic glaze
    • Honey
    • Olive oil
    • Kosher salt & ground pepper

  • For the Fried Feta:

    • 4 oz feta cheese
    • 1 oz panko breadcrumbs
    • 1 large egg
    • 1 tablespoon water
    • Olive oil (for frying)

Directions:

  1. Prepare the Beets:

    • Preheat oven to 425°F (220°C) with a rack in the center.
    • Peel the beet and cut it in half, then slice into ½-inch thick wedges.
    • Place beet wedges in a microwave-safe bowl, cover with a damp paper towel, and microwave until easily pierced with a fork, about 3–5 minutes.
    • On a rimmed baking sheet, toss the beets with 1 tablespoon olive oil; season with salt and pepper.
    • Roast until browned on the underside, about 12–15 minutes.
    • After roasting, remove the beets from the oven and drizzle with balsamic glaze; set aside.

  2. Toast the Walnuts:

    • Reduce oven temperature if necessary.
    • Spread the walnuts on the baking sheet used for the beets (or use a separate sheet).
    • Return to the oven and roast until the walnuts are golden brown and fragrant, about 3–5 minutes.
    • Remove from the oven and, while still warm, toss the walnuts with a drizzle of honey and a pinch of salt; set aside.

  3. Cook the Quinoa:

    • In a small saucepan, combine the quinoa, ¾ cup water, and ½ teaspoon salt.
    • Bring to a boil, then reduce heat to a simmer.
    • Cover and cook until water is absorbed and quinoa is tender, about 15 minutes.

  4. Prepare the Fried Feta:

    • In a shallow dish, beat 1 large egg with 1 tablespoon water.
    • Place panko breadcrumbs in a separate shallow dish.
    • Carefully unwrap the feta and pat dry, keeping it in one piece.
    • Dip the feta into the egg mixture, coating all sides.
    • Press the feta into the panko, ensuring it adheres evenly.
    • Repeat the egg wash and panko coating for a thicker crust.
    • Heat ¼ inch of olive oil in a small nonstick skillet over medium-high heat until shimmering.
    • Reduce heat to medium and carefully add the breaded feta.
    • Fry until golden brown on both sides, about 30–90 seconds per side.
    • Transfer to a paper towel-lined plate to drain excess oil.

  5. Assemble the Salad:

    • Thinly slice the radishes.
    • Pick and coarsely chop fresh mint leaves.
    • In a large bowl, add the baby spinach, cooked quinoa, chopped mint, and enough balsamic vinaigrette to coat; toss until evenly combined.

  6. Serve:

    • Divide the salad between plates.
    • Top with roasted beets, sliced radishes, honey-glazed walnuts, and pieces of fried feta.
    • Serve immediately and enjoy!

Tips:

  • Beet Preparation: Microwaving the beets before roasting speeds up the cooking process and ensures they are tender.
  • Walnut Glaze: Tossing the warm toasted walnuts with honey and a pinch of salt adds a sweet and savory crunch to the salad.
  • Feta Handling: Handle the feta gently to keep it intact during the breading and frying process.

Serving Suggestions:

  • Pair this salad with grilled chicken or fish for a heartier meal.
  • Serve with a glass of chilled white wine or iced tea to complement the fresh flavors.
  • Garnish with additional fresh mint leaves for extra freshness.
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