The BBC Good Food logo
Beetroot, feta & asparagus salad

Beetroot, feta & asparagus salad

By
A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal286
fat21g
saturates9g
carbs10g
sugars0g
fibre2g
protein14g
salt3.02g
Advertisement

Ingredients

For the dressing

  • a large handful of fresh oregano or marjoram leaves
  • 1 garlic clove
  • juice of 1½ lemons
  • 4 tbsp extra-virgin olive oil

For the salad

  • 250g bunch asparagus , cut into 3cm/1¼in lengths
  • 2 x 250g packs boiled fresh beetroot , cut into quarters
  • zest of 1 lemon
  • 2 spring onions , finely sliced
  • 85g bag watercress , large stalks removed
  • 10 green and 10 purple basil leaves (or 20 of one colour)
  • 400g feta or goat's cheese

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content