Beetroot Feta Salad

Name: Beetroot Feta Salad
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup Beetroot- grated; 1 tablespoon Mazola oil; 1/2 teaspoon Dried rosemary; 100 grams Feta cheese, cut into cubes; 1 clove Garlic, sliced; 2 tablespoons Olive oil; 2 tablespoons Raspberry or red wine vinegar; 60 grams Salad leaves; Salt and black pepper to taste; 1 Shallot, finely chopped

You can never have too many hor d'oeuvre recipes, so give Beetroot Feta Salad a try. This recipe makes 2 servings with 366 calories, 9g of protein, and 32g of fat each. For $2.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

366 kcal

Calories

9 g

Protein

32 g

Fat

12 g

Carbs

Ingredients

For 2 servings

Estimated cost~€1.20 · ~€0.60/serving

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Instructions

1
Heat the olive and Mazola oils in a skillet.
2
Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Stir in the dried rosemary, tip in the beetroot wedges, and stir for a few minutes, allowing the flavours to develope.
3
Remove from the heat and leave to cool.Take out the beetroot wedges and put them into a salad dish together with the salad leaves.
4
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.