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Mandy’s delicious beetroot and feta salad

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Learn how to make this delicious easy summer salad recipe which is suitable for vegetarians and easily adapted for vegans, writes Mandy Applegate.

Made in either 55 minutes or with a speed hack, 10 minutes, so if you want a healthy summer dinner idea, this is ideal. Great as a buffet dish at a summer party or BBQ.

Preparation time: 10 mins Cooking time either 0 or 45 mins.


Ingredients

250g raw beetroot, 60ml extra virgin olive oil, 30ml balsamic vinegar, ½ tbsp maple syrup, 1 tsp dijon mustard, salt and pepper to taste, 145g rocket and watercress, ½ cucumber, 100g feta cheese and 50g walnuts.

Instructions

First, you’ll need to preheat your oven to 200C/392F.
Next prep your raw beetroot. You’ll need to wash them and then top and tail them.

Don’t worry about peeling them, the skins will become really soft and ever so easy to remove after they have roasted. Now wrap each beetroot in foil and place them on a baking tray and roast for 45 minutes.

Check on them, they may need a little longer depending on the size of the beetroots. Remove them from the oven and let them cool.

Now is a great time to make your dressing. Take your extra virgin olive oil and pour it into a jug. Then add balsamic vinegar along with your maple syrup. Next, add the dijon mustard and give it all a good stir to mix it up.

Taste the dressing and then add in salt and pepper to taste, then set aside,
meanwhile, add your mixed rocket and watercress to a salad bowl, it’ll be a sea of salad green.

Now take half a fresh cucumber and make it into ribbons by using your vegetable peeler and place it into your salad bowl.

Next to go in your salad bowl is your feta cheese, you’ll need to cube your feta and scatter it on top of your salad leaves and cucumber. Alternatively, you could have your feta cheese crumbled over your beetroot salad.

Now your beetroots should be warm but cool enough to handle. Carefully open the tin foil and peel the beets.

You’ll be able to do this easily by scraping a knife over them. Now cut your beetroots into chunky wedges and place the wedges into your salad bowl.

Then it’s time for you to scatter your roughly chopped walnuts over your salad. Give your salad dressing a good shake and then drizzle it over.

Beets away! Enjoy your lovely summer beetroot and feta salad!

Notes

Speed hack: Don’t feel like you have to roast the beetroots, if you prefer, you can buy vacuum packed cooked beetroot
NutritionCalories: 660kcal | Carbohydrates: 26g | Protein: 15g | Fat: 57g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 27g | Cholesterol: 45mg | Sodium: 721mg | Potassium: 921mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2627IU | Vitamin C: 40mg | Calcium: 400mg | Iron: 3mg
Check out the full recipe https://www.splashoftaste.com/roasted-beetroot-and-feta-salad/

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