Name: Beetroot, walnut and feta salad
Prep time: 5 min
Total time: 5 min
Ingredients: 2 handful of baby salad leaves; ½ raw beetroot (shredded); 2 medium cooked/roasted baby beetroot; 50 g walnuts (lightly toasted); 50 g feta; 1 handful of pitted olives (green or black); Dressing:; 1 Tbsp of extra virgin olive oil; 1 tsp walnut oil; 2 tsps of balsamic vinegar; 1 tsp of clear honey (orange blossom)

Beetroot, walnut and feta salad

If you need a quick an easy salad over the winter months, that’s healthy too – try this beetroot, walnut and feta salad. It’s ready in five minutes – can be served as a side dish or as main/starter with a wholesome roll or flatbread.

Print Recipe

Prep Time 5

Resting Time 4

Total Time 5

Servings: 2 people

Cuisine: EUROPE

Calories: 1234

Ingredients Method

Ingredients

2 handful of baby salad leaves
½ raw beetroot shredded
2 medium cooked/roasted baby beetroot
50 g walnuts lightly toasted
50 g feta
1 handful of pitted olives green or black
Dressing:
1 Tbsp of extra virgin olive oil
1 tsp walnut oil
2 tsps of balsamic vinegar
1 tsp of clear honey orange blossom

Method

Mix the dressing, season with salt and pepper – taste and adjust it to your liking. Set aside.
Cut the beetroot into thin wedges.
Scatter the salad leaves onto a platter, arrange the beetroot pieces, walnuts and olives on top.
Crumble the feta all over the salad.
Drizzle with the dressing just before serving.

Beetroot, walnut and feta salad

Ingredients

Method

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