Beetroot, bean & feta salad

Beetroot, bean & feta salad

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(8 ratings)

Prep: 15 mins - 25 mins Cook: 15 mins Prep will take longer if you skin the beans


Serves 4
Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories339
  • fat27g
  • saturates11g
  • carbs9g
  • sugars0g
  • fibre4g
  • protein16g
  • salt2.87g
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  • 175g frozen broad bean

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove, sliced
  • 2 sprigs fresh rosemary, leaves removed and roughly chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 8 small cooked beetroot, quartered



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 140g bag mixed salad leaf
  • 4 tbsp raspberry or red wine vinegar
  • 2x 150g blocks feta cheese, cut into cubes

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  1. Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you’ve got the time, peel the skins off the beans with your fingers – this is a fiddly job, but it’s worth the effort because the skins can be quite tough.

  2. Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.

  3. Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.

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Comments (9)

Melanie Willoughy's picture

Have used this a number of times on a 5:2 diet - fast day - changed a little by using a lot less feta, I prefer to use red onion, rocket leaves and toasted chopped hazelnuts to add some crunch. And added the broad beans after the feta. Delicious and not just for winter!

hazelsimpson's picture
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Absolutely delicious, the feta and the beetroot work wonderfully together and the dressing is just right. We had no beans but used rocket instead. Delicious with home made quiche.

africanqueen's picture
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Delicious, will be making this again :-)

kingthorpe's picture
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Enjoyed this! Would perhaps cut beetroot into smaller cubes next time and add the broad beans later as they tend to lose their lovely green look when tossing the beetroot. Only added half the feta and that was plenty. I think next time I will add some roasted seeds to give it a bit of crunch

ginnymalan's picture

I added a third of the feta stated in the ingredients and thought this recipe was delicious. I've added the full quantity of feta in the past and found it too salty and strong, but one third worked beautifully. I also use half balsamic vinegar and half white wine vinegar as I had no raspberry or red wine vinegar in the cupboard and it worked fine :-)

dairyfairy's picture

I made this for a healthy dinner and, as they're in season, I used fresh beetroot instead of cooked. I just cut it into small cubes and kept in the pan a little bit longer. Everyone loved it- quick, tasty and cheap!

yddraig's picture
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Wonderful flavours and it looks brilliant. Definitely a favourite.

corneliascheepers's picture
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Look fantastic going to try it!

janiceconnell22's picture
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Had no raspberry or red wine vinegar so used balsamic - delicious - will definitely make again

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