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Feta & beetroot salad

Feta & beetroot salad

A star rating of 4.3 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 10

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal219
fat14g
saturates6g
carbs15g
sugars14g
fibre2g
protein9g
salt1.9g
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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

For the dressing

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

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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4.3 out of 5.18 ratings
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