Ingredients and Weight:
- Beets, raw, 1 pound
- Sugar snap peas, 1 pound
- Red onion, 1 medium, thinly sliced
- Feta cheese, 1/2 cup, crumbled
- Walnuts, 1/2 cup, toasted
- Dried cranberries, 1/4 cup
- Dijon mustard, 1 tablespoon
- Olive oil, 1/4 cup
- Apple cider vinegar, 2 tablespoons
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes (for beets)
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Wrap beets in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
- While the beets are roasting, blanch the sugar snap peas in boiling water for 2-3 minutes, or until bright green and crisp. Remove from water and plunge into an ice bath to stop cooking.
- Once the beets are cool enough to handle, peel and cut into small cubes.
- In a large bowl, combine the beets, sugar snap peas, red onion, feta cheese, walnuts, and cranberries.
- In a small bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
- Calories: 300
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 10 grams
Dish Characteristics:
- Vibrant and colorful
- Sweet and earthy flavors
- Crunchy and creamy texture
- Healthy and nutritious
User Comments:
- "This salad is absolutely delicious! The roasted beets add a sweet caramelized flavor that pairs perfectly with the fresh peas and tangy feta cheese."
- "I love how easy this salad is to make, and it's a great way to get my veggies in."
- "The Dijon mustard dressing is the perfect finishing touch to this salad. It gives it a nice kick without overpowering the other flavors."
Special Precautions and Tips:
- When roasting the beets, wrap them tightly in aluminum foil to prevent them from drying out.
- If you don't have time to roast the beets, you can use pre-cooked beets from the supermarket.
- To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and slightly browned.
