Beetroot, walnut and feta salad
9 Jan 2018
Prep Time
5 minutes
Total Time
5 minutes
Background
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.
Ingredients
- 2 handful of baby salad leaves
- ½ raw beetroot, shredded
- 2 medium cooked/roasted baby beetroot
- 50g walnuts, lightly toasted
- 50g 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)
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Salad - Seasonal - Starter - Supper
- Cuisines: - EUROPE
- Occasions: - Christmas - Dinner Party - New Year - Parties - Thanksgiving - Valentine's Day
- Ingredients: - Dairy - Nuts & Seeds - Roots & Bulbs
- Health and Diet: - Combination - Egg Free - Gluten Free - Healthy - Vegetarian
- Skill Levels: - Easy
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