Beetroot Salad with Dukkah & Whipped Feta
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
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Servings
4
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Calories
314 kcal
-
Cuisine
Mediterranean, Greek, Egyptian
Beetroot Salad with Dukkah & Whipped Feta
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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
For the dukkah
- ½ cup hazelnut
- 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 minced, clove
Other ingredients
- 3 beetroot (medium, skin on, leaves & stalks removed)
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- salt
- black pepper
- 1 tbsp flat-leaf parsley (chopped)
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
(9%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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