Beetroot Feta Salad

The beetroot are eaten boiled either as a cooked vegetable, or cold as a salad with vinaigrette dressing or raw, either alone or combined with any salad vegetable. Beetroot's main benefits are that it contains no fat, very few calories and is a great source of fibre.

I too added some left-over Dinkel potstickers, that need using up, to the salad. It might look weird, but really really delicious.

  • 2-3 Cooked beetroot, cut into wedges

  • 100 g Feta cheese, cut into cubes

  • 60 g Salad leaves

  • 1 Shallot, finely chopped

  • 1 clove Garlic, sliced
  • 1 tbsp Olive oil

  • 1 tbsp Mazola oil

  • 2 tbsp Raspberry or red wine vinegar

  • 1/2 tsp Dried rosemary

  • Salt and black pepper to taste
  1. Heat the olive and Mazola oils in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Stir in the dried rosemary and vinegar, tip in the beetroot wedges, and stir for a few minutes, allowing the flavours to develope. Remove from the heat and leave to cool.

  2. Take out the beetroot wedges and put them into a salad dish together with the salad leaves. Pour the vinegar dressing over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the feta cheese cubes and taste for salt and pepper.

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