The BBC Good Food logo
Heirloom beetroot & feta salad

Heirloom beetroot & feta salad

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

A simple side salad of vibrant beets with salty feta cheese and a lemon vinaigrette

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal204
fat14g
saturates5g
carbs11g
sugars9g
fibre4g
protein9g
salt1.1g
Advertisement

Ingredients

  • 1kg small heirloom beetroots (different colours if you can get them)
  • 200g block feta cheese
  • 100g pumpkin seed , toasted

For the dressing

  • zest and juice 1 lemon
  • 2 tbsp white balsamic or white wine vinegar
  • 2 tbsp extra virgin rapeseed oil

Method

  • STEP 1

    Put the beetroots in a large saucepan of water, cover with a lid, bring to the boil, then cook for 20-30 mins until tender – this will depend on the size. When cooked they should feel tender when poked with a knife. Drain and leave to cool.

  • STEP 2

    Peel the beetroots with a sharp knife (make sure you wear gloves for this, or the juice will stain your hands) and cut into slices. Mix the dressing ingredients together with some seasoning and gently toss through the beetroot. Arrange on a platter and scatter the feta and pumpkin seeds over the top.

Goes well with

Recipe from Good Food magazine, July 2014

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 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content