BEETROOT, BEAN & FETA SALAD
Tony Tobin's winter salad tastes as good as it looks - full of seasonal colour and a fabulous combination of textures
Provided by Tony Tobin
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 40m
Number Of Ingredients 9
Steps:
- Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you've got the time, peel the skins off the beans with your fingers - this is a fiddly job, but it's worth the effort because the skins can be quite tough.
- Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
- Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.
Nutrition Facts : Calories 339 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.87 milligram of sodium
HEIRLOOM BEETROOT & FETA SALAD
A simple side salad of vibrant beets with salty feta cheese and a lemon vinaigrette
Provided by Cassie Best
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Put the beetroots in a large saucepan of water, cover with a lid, bring to the boil, then cook for 20-30 mins until tender - this will depend on the size. When cooked they should feel tender when poked with a knife. Drain and leave to cool.
- Peel the beetroots with a sharp knife (make sure you wear gloves for this, or the juice will stain your hands) and cut into slices. Mix the dressing ingredients together with some seasoning and gently toss through the beetroot. Arrange on a platter and scatter the feta and pumpkin seeds over the top.
Nutrition Facts : Calories 204 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
FETA, BEETROOT & POMEGRANATE SALAD
Enjoy something lighter for lunch with this bright salad. It's low-calorie and full of flavour thanks to mint, parsley, cinnamon and cumin
Provided by Anna Glover
Categories Lunch
Time 10m
Number Of Ingredients 12
Steps:
- Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
- Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.
Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
FETA & BEETROOT SALAD(BBC GOOD FOOD)
With being able to buy already process beets in the store, this should be easy to make. The recipe does not state what type of chillies. from the picture and what you can buy in England, I would guess it is a Holland red chile also called Dutch Chile, Finger Hot. A sub for this would be fresh cayenne pepper OR Fresno chile.
Provided by Coppercloud
Categories Vegetable
Time 15m
Yield 1 bowl, 10 serving(s)
Number Of Ingredients 10
Steps:
- Scatter the spinach leaves onto large platter. Slice beets into wedges and arrange on top of the spinach. Scatter over the feta, min, onions and chillies.
- Dressing: put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season with salt-pepper and close, then shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.
Nutrition Facts : Calories 234.1, Fat 16.1, SaturatedFat 7, Cholesterol 37.5, Sodium 539.3, Carbohydrate 17, Fiber 1.6, Sugar 14.7, Protein 7.6
BEETROOT, FETA & GRAIN SALAD
Turn a pouch of cooked grains, plus three other ingredients, into an easy, vibrant vegetarian meal in just two minutes!
Provided by Chelsie Collins
Categories Dinner, Lunch
Time 2m
Number Of Ingredients 4
Steps:
- Put all the ingredients in a large bowl and toss together with some seasoning. The oil in the feta will create a dressing for the salad.
Nutrition Facts : Calories 509 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 2.3 milligram of sodium
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