Beetroot Feta Salad

This salad makes a light and visually bright meal.



I came upon this recipe through the Australian chef, Jill Dupleix. It appealed to me because the beetroot is without vinegar, enabling the sweetness of the earthy vegetable to contrast with the salty feta.

It is very quick to assemble particularly if you purchase pre-cooked beetroots (no vinegar) that are readily available (to cook your own do not peel the beetroot before cooking: boil the beetroots for about 45 minutes till soft; microwave in a little water for approximately 10 mins; or roast* in a covered pan with a little water for approximately 45 minutes).

This salad is high protein making a nourishing lunch to which you can add a green salad for colour, texture and flavour.

Diets for which Beetroot, Feta Salad is suitable:

Diabetic, Egg Free, Gluten Free, Low Calorie, Low Fat and Vegetarian.

Ingredients

Preparation: 10 mins | Cooking: 10 – 45 mins | Serves: 2 as a light meal

3 beetroot, medium*
100 gm (1 cup) feta
40 gm (1/4 cup) walnuts
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp cracked black pepper

Method

CUBE the beetroot, feta and break the walnuts.
RESERVING a few pieces of feta, toss the beets, feta and walnuts.
ADD lemon juice, olive oil, pepper and toss (keep aside a few pieces of feta adding them after dressing the salad).
TOP with remaining feta.

Serve

– As a light meal with green salad and crusty bread (For Gluten Free choose suitable appropriate bread)

Notes

* Bake until tender, 45 – 60 mins @ 180 C/350 F/Gas 4

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