Beetroot, feta & asparagus salad

Beetroot, feta & asparagus salad

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(2 ratings)

Prep: 50 mins - 1 hr


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


    For the dressing

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



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

    • 4 tbsp extra-virgin olive oil

    For the salad

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



      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



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

    • zest of 1 lemon



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

    • 2 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…

    • 85g bag watercress, large stalks removed



      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


    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, questions and tips

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    4th Oct, 2012
    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.
    14th May, 2011
    A fresh cool salad which can be had with lightly toasted pita bread and a cup of tea.
    1st May, 2009
    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.
    5th Mar, 2008
    This was easy to prepare and tastes amazing, will definatley make it again.
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