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Beetroot & Feta Salad With Fresh Herb Dressing

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.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Calories: 167 kcal
Course: Side Dish , Salad
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. Combine the herbs with 2 tbsp vinegar, lemon juice and olive oil and blend using a stick blender until semi-smooth. Set aside.
  3. Arrange the cooled beetroot in a single layer on a platter. Crumble over the feta cheese and then drizzle over the herb dressing.
  4. 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

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

% 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.