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Beetroot Salad with Dukkah & Whipped Feta
5 from 4 votes

Beetroot Salad with Dukkah & Whipped Feta

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

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

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
  • black pepper
  • salt
  • 1 tbsp flat-leaf parsley (chopped)

Instructions

    Cup of Yum
  1. Preheat oven to 190ºC/375ºF
  2. 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
  1. 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
  1. 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.
  2. 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
  1. 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
  1. 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

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: 4 Serving

Amount Per Serving

Calories 314

% 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.