Beetroot Feta Pasta Food

BEETROOT RISOTTO WITH FETA

Beetroot risotto with feta image

Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta

Provided by Esther Clark

Categories Dinner

Time 45m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil, plus extra to serve
1 onion, finely chopped
300g raw beetroot, grated
1 garlic clove, crushed
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g grated parmesan or vegetarian alternative
½ lemon, zested and juiced
40g feta, crumbled
small handful of dill, to serve (optional)

Steps:

Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.

Nutrition Facts : Calories 727 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium

FETA & BEETROOT SALAD

Feta & beetroot salad image

Contrasting flavours make a great base for a side salad - team with herbs, spices and a honey mustard dressing

Provided by Good Food team

Categories Buffet, Side dish

Time 15m

Number Of Ingredients 10

Ingredients

200g bag baby spinach leaves
500g cooked beetroot
2 x 200g packs feta cheese, crumbled
bunch mint leaves, roughly chopped
bunch spring onions, finely sliced
2 long red chillies, halved, deseeded and finely sliced
5 tbsp rapeseed oil
5 tbsp honey
5 tbsp lemon juice
1 tbsp Dijon mustard

Steps:

Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.
To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.9 milligram of sodium

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