Beetroot, feta & asparagus salad

Beetroot, feta & asparagus salad

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(2 ratings)

Prep: 50 mins - 1 hr

Easy

Serves 6
Tom Kime's colourful salad is a great vegetarian option for summer entertaining

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal286
  • fat21g
  • saturates9g
  • carbs10g
  • sugars0g
  • fibre2g
  • protein14g
  • salt3.02g
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Ingredients

For the dressing

  • a large handful of fresh oregano or marjoram leaves
  • 1 garlic clove
  • juice of 1½ lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp extra-virgin olive oil

For the salad

  • 250g bunch asparagus, cut into 3cm/1¼in lengths

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 x 250g packs boiled fresh beetroot, cut into quarters

    Beetroot

    beat-root

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

  • zest of 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 spring onions, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 85g bag watercress, large stalks removed

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 10 green and 10 purple basil leaves (or 20 of one colour)
  • 400g feta or goat's cheese

Method

  1. The day before: make the dressing. Put the oregano or marjoram, a pinch of salt and the garlic into a food processor and pulse to a paste. Add the lemon juice and whizz until smooth. Stir in the olive oil and season – it should be sharp and a bit salty.Cover and chill.

  2. Two hours before serving: bring a pan of salted water to the boil, add the asparagus and cook for 3 minutes. Drain and cool under the cold tap. Cover and keep cool.

  3. Put the beetroot in a large bowl and toss with twothirds of the dressing. Add the lemon zest and spring onions, cover and keep at cool room temperature with the remaining dressing.

  4. To serve: add the watercress to the beetroot and tear in the basil. Toss in the asparagus and season with freshly ground black pepper. Taste before adding salt as the cheese is quite salty.Mix lightly, so you don’t dye everything pink, then pile into a serving dish. Crumble over the cheese and pour the remaining dressing on top.

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Comments (6)

benjbong22's picture

After reading your article I understand more about
Beetroot, feta & asparagus salad. I am happy yo learn something new today!

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marisashorter's picture

This salad is amazing! Cook it tonight and hubby loved it, very fresh, tasty, filling and goes very well with smoked mackerel. Will definitely cook it again.

lilieth's picture

A fresh cool salad which can be had with lightly toasted pita bread and a cup of tea.

salvia's picture

This salad looks lovely, right up my street! As I like all the individual ingredients I'm sure it will taste great, will give it a go this Bank Holiday weekend.

f1madxxx's picture
5

This was easy to prepare and tastes amazing, will definatley make it again.

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