Mains Recipes

Beetroot or carrot feta salad recipe

Beetroot and feta salad

I found this awesome recipe for a beetroot feta salad from Shutterbean’s Tracy Benjamin (her recipe) but made a few modifications. Notably, I’ve changed the goat’s cheese in her recipe to feta, making this recipe suitable for those who are pregnant or have a weak immune system. (Note, some goat’s cheese is ok to consume but this involves checking the type of goat’s cheese and it’s easier to just buy feta as I know it’s pasteurised in the UK). I’ve also swapped chives for spring onion as the former can be hard to find.

This salad is really fresh tasting with the crispness of the little gem lettuce, the sweetness from the beetroot and the saltiness from the feta. If beetroot is not your thing, I have substituted this recipe with sticks of carrot. Please feel free to try both our recipes!

This recipe is also inspired by the veggies I get from the Vegbox People.

Beetroot and feta salad
Serves 3
This salad is really fresh tasting with the crispness of the little gem lettuce, the sweetness from the beetroot and the saltiness from the feta.
Print
335 calories
23 g
15 g
25 g
9 g
5 g
513 g
321 g
15 g
0 g
19 g
Nutrition Facts
Serving Size
513g
Servings
3
Amount Per Serving
Calories 335
Calories from Fat 218
% Daily Value *
Total Fat 25g
39%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 12g
Cholesterol 15mg
5%
Sodium 321mg
13%
Total Carbohydrates 23g
8%
Dietary Fiber 8g
33%
Sugars 15g
Protein 9g
Vitamin A
39%
Vitamin C
27%
Calcium
18%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 300g cooked beetroot or 1 bunch raw
  2. 1 spring onion
  3. 2 heads of little gem lettuce or other salad leaves
  4. 1/3 cup walnut pieces
  5. 50g feta
  6. Black pepper to taste
Dressing
  1. 1 tsp dijon mustard
  2. 3 tsp red wine vinegar
  3. 3 tbsp olive oil
Instructions
  1. If using raw beetroot, put the beets in a pan and cover with warm water, then bring to the boil, reduce then simmer for 30 minutes. Once cooled enough to touch, top and tail the beets and then rub the skin off the beets or use a peeler.
  2. Cut the beetroot into 4 - 6 wedges depending on the size of the beets. (You can leave these as is or optionally roast them in 1 tbsp olive oil and 1 tbsp honey to add a crispness to the exterior of the beets. If roasting, cook at 200˚C for 25 minutes, then cool).
  3. Bake the walnuts at 175˚C for about 5 minutes. Keep an eye on them as they burn quickly if you don't! Remove and allow to cool.
  4. Make the dressing by combining the dijon mustard, red wine vinegar and olive oil. Add the beetroot to the dressing and mix well.
  5. Remove the leaves from the little gem and tear into bite sized pieces. Arrange on your bowls.
  6. Add the beetroot on top of the leaves.
  7. Chop the feta into cubes and slice the spring onion thinly. Sprinkle these on top of the salad along with the walnuts.
  8. Add freshly ground black pepper to taste.
Notes
  1. You can substitute beetroot with sticks of carrot
  2. Feel free to add more dijon mustard or red wine vinegar according to your taste.
  3. Add some honey for more sweetness.
Adapted from Shutterbean
beta
calories
335
fat
25g
protein
9g
carbs
23g
more
Adapted from Shutterbean
Elsa Eats http://www.elsaeats.com/

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