Beetroot and feta salad

Crunchy raw beetroot salad with feta & pear

Lemon oil dressing

Beetroot and feta salad

20 mins

Super easy

serves 4

About the recipe

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


nutrition per serving

608

Calories


52g

Fat


13.6g

Saturates


16g

Sugars


12g

Protein


18.4g

Carbs


of an adult’s reference intake


Recipe From

Cook with Jamie

Cook with Jamie

By Jamie Oliver

Ingredients

3 ripe pears

4 large beetroot, ideally mixed-colour

200g feta cheese

a few sprigs of fresh mint

optional: 1 large handful of sunflower seeds

LEMON OIL DRESSING

1 lemon

extra virgin olive oil

Method

  1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
  2. Secure the lid on the jar, give it a good shake, and put aside until needed.
  3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
  4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
  5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
  6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

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