Beetroot Salad {with Feta & Walnuts}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Beetroots (Raw)
- 60 g Walnuts
- 100 g Feta (Crumbled)
- 10 g Fresh mint (Chopped)
- 1/2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1/2 tsp Garlic granules
- Salt and pepper (To taste)
Method
- Preheat the oven to 200β fan/220β/425F or Gas Mark 7. Place the beetroot on a baking tray. Roast for about 1 hour, or until tender when pierced with a knife. Once cool enough to handle, peel and slice them.
- Heat a dry pan over medium heat. Add the walnuts and toast for 2β3 minutes, stirring occasionally, until fragrant and slightly darker. Be careful not to burn them. Remove from the pan and set aside to cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic granules, salt and pepper.
- Place the diced beetroot in a serving bowl. Add the toasted walnuts, crumbled feta, and chopped mint.
- Drizzle the dressing over the salad and gently toss everything together before serving. Garnish with additional mint if you'd like.