Jamie Oliver

Crunchy raw beetroot salad with feta and pear

A light, zingy bite

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Crunchy raw beetroot salad with feta and pear

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    608
    30%
  • Fat
    52.0g
    74%
  • Saturates
    13.6g
    68%
  • Protein
    12.0g
    27%
  • Carbs
    18.4g
    7%
  • Sugar
    16.0g
    18%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
Recipe From

Cook with Jamie

Nutrition per serving
  • Calories
    608
    30%
  • Fat
    52.0g
    74%
  • Saturates
    13.6g
    68%
  • Protein
    12.0g
    27%
  • Carbs
    18.4g
    7%
  • Sugar
    16.0g
    18%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 4 good-sized beetroots , different colours if possible, scrubbed, peeled and cut into fine matchsticks
  • 3 ripe pears , peeled, cored and cut into matchsticks
  • 1 lemon oil dressing recipe
  • sea salt
  • freshly ground black pepper
  • 200 g feta cheese
  • 1 small bunch fresh mint , smallest leaves picked
  • 1 large handful sunflower seeds , optional
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Method

Remember to wear an apron when chopping beetroot, and wash your board and hands afterwards or you’ll get red fingerprints everywhere. If your knife skills aren’t up to speed yet, buy one of those matchstick peelers or matchstick mandolins in good cook shops. Then you’ll be really quick at it.

Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste to check that the flavours are balanced and lovely, and add a little more lemon juice to check the sweetness of the pears and beetroots if you need to.

Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle over the baby mint leaves and the sunflower seeds if you’re using them. Simple, but it’s a treat and a half.

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