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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 minutes
Resting Time 4 hours
Total Time 5 minutes
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
 

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