Crunchy raw beetroot salad with feta and pear

A light, zingy bite

Germany
UK

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Crunchy raw beetroot salad with feta and pear

Name: Crunchy raw beetroot salad with feta and pear
Total time: 20 min
Yield: 4
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

A light, zingy bite

“This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Vegetables, Dinner Party, Christmas, Gluten-free

Nutrition per serving

Calories

608

30%
Fat

52.0g

74%
Saturates

13.6g

68%
Protein

12.0g

24%
Carbs

18.4g

7%
Sugars

16.0g

18%

Of an adult's reference intake

Cook with Jamie

BUY THE BOOK

Tap For Method

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

Tap For Method

Cook with Jamie

BUY THE BOOK

Tap For Ingredients

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.