Beetroot & Feta Salad With Fresh Herb Dressing
User Reviews
4.8
12 reviews
Excellent
Beetroot & Feta Salad With Fresh Herb Dressing
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There's something quite delicious about the sweet, earthy flavours of beetroot married with the creamy, salty flavours of feta cheese. The two work wonderfully together. As part of any Middle Eastern feast, I'll invariably include beetroot somewhere. It's one of my favourite vegetables and very versatile.
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Ingredients
- 4 small beetroot
- 100 g feta cheese
- ¼ cup fresh mint (chopped)
- ¼ cup flat leaf parsley (chopped)
- 3 tbsp red wine vinegar
- 1 tbsp freshly squeezed lemon juice
- ⅓ cup extra virgin olive oil
- salt & pepper
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Instructions
- Preheat oven to 200ºC. Chop off the beetroot stalks but leave on the skin. Wrap each beetroot individually in cooking foil and place on a baking sheet. Cook for 40-60 minutes (depending on size) until soft. Cool for 20 minutes. Gently slip off the skins with your fingers - they should come off easily. Cut into small chunks, cover and cool to room temperature.Once cooled, combine with 1 tbsp of vinegar and a little salt & pepper and set aside.
- Combine the herbs with 2 tbsp vinegar, lemon juice and olive oil and blend using a stick blender until semi-smooth. Set aside.
- Arrange the cooled beetroot in a single layer on a platter. Crumble over the feta cheese and then drizzle over the herb dressing.
- Serve cold or at room temperature.
Notes
- This salad is versatile in all of the ingredients it uses. Switch up some of them to create new and interesting flavours.
- This salad will stay fresh in the fridge (well covered) for 3-4 days. It's not a contender for freezing.
- Serve alongside many Middle Eastern or Mediterranean style dishes. It goes with pretty much everything like fish, meat, poultry or other plant-based delights.
- Beetroot - Red or yellow are fine, or a combo of both.
- Cheese - Try salty Turkish Peynir, labne, goat's cheese, mozzarella or burrata
- Herbs - For a variety of flavour, try fresh mint, tarragon, oregano, marjoram or basil. You could also use dried mint, dill or basil.
- Nuts - a little crunch is great in the form of nuts. I like pistachio, pine nuts, almonds or sunflower seeds.
Nutrition Information
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Calories
167kcal
(8%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
345mg
(14%)
Potassium
282mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
270IU
(5%)
Vitamin C
8mg
(9%)
Calcium
139mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 345mg | 14% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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