Name: Feta & beetroot salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 200g bag baby spinach leaves; 500g cooked beetroot; 2 x 200g packs feta cheese crumbled; bunch mint leaves, roughly chopped; bunch spring onions finely sliced; 2 long red chillies halved, deseeded and finely sliced; 5 tbsp rapeseed oil; 5 tbsp honey; 5 tbsp lemon juice; 1 tbsp Dijon mustard

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Feta & beetroot salad

Feta & beetroot salad

Good Food team

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Serves 10

Easy

Prep: 15 mins

No cook

A star rating of 4.3 out of 5.30 ratingsRate

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

Egg-free

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g bag baby spinach

leaves
500g cooked beetroot
2 x 200g packs feta cheese

crumbled
bunch mint

leaves, roughly chopped
bunch spring onions

finely sliced
2 long red chillies

halved, deseeded and finely sliced

For the dressing

5 tbsp rapeseed oil
5 tbsp honey
5 tbsp lemon juice
1 tbsp Dijon mustard

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Nutrition: per serving

kcal219
fat14g
saturates6g
carbs15g
sugars14g
fibre2g
protein9g
salt1.9g

Method

step 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.
step 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.

Recipe from Good Food magazine, June 2012

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A star rating of 4.3 out of 5.30 ratings

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