Feta & beetroot salad

Feta & beetroot salad

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(7 ratings)

Prep: 15 mins No cook

Easy

Serves 10
Contrasting flavours make a great base for a side salad - team with herbs, spices and a honey mustard dressing

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal219
  • fat14g
  • saturates6g
  • carbs15g
  • sugars14g
  • fibre2g
  • protein9g
  • salt1.9g
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Ingredients

  • 200g bag baby spinach leaves
  • 500g cooked beetroot
    Beetroot

    Beetroot

    beat-root

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

  • 2 x 200g packs feta cheese, crumbled
  • bunch mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 2 long red chillies, halved, deseeded and finely sliced

For the dressing

  • 5 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 5 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 5 tbsp lemon juice
  • 1 tbsp Dijon mustard

Method

  1. Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.

  2. To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

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Comments, questions and tips

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HS2609
30th May, 2017
5.05
I loved this, it was so easy to put together. I made half the amount tonight for my partner and I and served it with chicken thighs marinated in fresh lemon juice and herbs. Lamb would be amazing with this too. I added the walnuts as recommended by vivienleigh (thank you, great idea!). The dressing worked really well once poured over, dont taste it before as it may seem sweet but combined with the beetroot and cheese, it works perfectly. My partner acgtually said this was the best meal he has ever had! It was brilliant and will be the star of future BBQ's.
bevchan
3rd Jan, 2015
5.05
Delicious..... used mixed salad leaves and baby spinach. I live in Australia and made to go with our Australian prawns. A winner with all the family.
nikkimatthews
10th May, 2014
5.05
Delicious... Made this for a friends get together and it was the first thing to go!
vivienleigh
12th Jun, 2013
This salad was refreshing and delicious, a wonderful combination of sweet, salty and spicy. To add a bit of texture I added some walnuts. I will definitely add this to my repertoire.
whatkatiedoes
21st Jul, 2012
4.05
Agree the dressing is too sweet, about half the qty of honey would do the trick. But really nice otherwise and no cooking required.
jul34es's picture
jul34es
6th Jun, 2012
4.05
made this yesterday to go with my coronation chicken,just didnt put too much spinach in as my youngest wouldn,t have eaten it,but was very tasty anyway,just used less of the dressing.
cakeanyone
27th May, 2012
2.05
The salad was great but was totally let down by the dressing, which was far too sweet. Threw it away and made my own dressing in the end.
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