Roasted Beet and Quinoa Salad with Fried Feta
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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:
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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
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For the Fried Feta:
- 4 oz feta cheese
- 1 oz panko breadcrumbs
- 1 large egg
- 1 tablespoon water
- Olive oil (for frying)
Directions:
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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.
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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.
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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.
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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.
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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.
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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.