Beetroot Salad with Dukkah & Whipped Feta

Name: Beetroot Salad with Dukkah & Whipped Feta
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: ½ cup hazelnuts; 2 tbsp sesame seeds; 1 tbsp cumin seeds; 2 tbsp coriander seeds; salt; ½ cup feta cheese; 2 tbsp Greek style yoghurt; 2 tbsp extra virgin olive oil; ½ lemon; 1 garlic clove; 3 beetroot; 1 tbsp white wine vinegar; 1 tbsp extra virgin olive oil; salt & pepper; 1 tbsp flat-leaf parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4
Calories
314 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean, Greek, Egyptian

Beetroot Salad with Dukkah & Whipped Feta

Stella Pitts

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This Egyptian/Mediterranean themed salad is a wonderful combination of earthy, sweet, salty and warm spiced flavours. Perfect taste and texture, a real winner!

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Ingredients

Servings

For the dukkah

½ cup hazelnuts
2 tbsp sesame seeds
1 tbsp cumin seeds
2 tbsp coriander seeds
salt

For the whipped feta

½ cup feta cheese (soft)
2 tbsp Greek style yoghurt (plain)
2 tbsp extra virgin olive oil
½ lemon (juice of)
1 garlic clove (minced)

Other ingredients

3 beetroot (medium, skin on, leaves & stalks removed)
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
salt & pepper
1 tbsp flat-leaf parsley (chopped)

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Instructions

Preheat oven to 190ºC/375ºF
Arrange hazelnuts, sesame, cumin and coriander on a baking tray.Skewer each beetroot with a sharp knife then wrap individually with foil. Place in a separate roasting tin.Put both trays in the oven

For the dukkah

Roast the dukkah ingredients for 8 minutes then remove. Cool slightly then using a food processor, pulse the dukkah a few times so that you have a rough consistency, like breadcrumbs. Season with a little salt and set aside.

For the beetroot

Roast the beetroot for up to 1 hour (depending how large they are). A knife should glide through the beetroot easily. Remove once soft and cool for 10 minutes.
Peel off the skin. It should come off easily. Chop the beetroot into bitesize chunks and toss through the white wine vinegar, olive oil and season lightly with salt & pepper. Set aside.

For the whipped feta

In a blender or using a stick blender, blend together the feta, yoghurt, olive oil, lemon juice and garlic until smooth. Place in fridge.

Arranging the dish

Make a layer of the whipped feta in the bottom a shallow serving bowl. Carefully spoon over the beetroot and then generously scatter over the dukkah. Sprinkle with parsley and drizzle over more olive oil if you like (I like).

Nutrition Information

Show Details

Calories 314kcal (16%) Carbohydrates 14g (5%) Protein 8g (16%) Fat 27g (42%) Saturated Fat 5g (25%) Cholesterol 17mg (6%) Sodium 266mg (11%) Potassium 412mg (12%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 203IU (4%) Vitamin C 13mg (14%) Calcium 207mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 314 kcal

% Daily Value*

Calories	314kcal	16%
Carbohydrates	14g	5%
Protein	8g	16%
Fat	27g	42%
Saturated Fat	5g	25%
Cholesterol	17mg	6%
Sodium	266mg	11%
Potassium	412mg	9%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	203IU	4%
Vitamin C	13mg	14%
Calcium	207mg	21%
Iron	4mg	22%