Beetroot Feta Salad
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 $2.4 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. A mixture of garlic, mazolan oil, salad leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a not so great spoonacular score of 37%. If you like this recipe, you might also like recipes such as Feta & beetroot salad, Beetroot, feta & asparagus salad, and Beetroot, feta & grain salad.
Ingredients
beetroot
1 cup
mazola oil
1 tablespoon
rosemary
0.5 teaspoon
feta cheese
100 grams
garlic
1 clove
olive oil
2 tablespoons
red wine vinegar
2 tablespoons
salad leaves
60 grams
salt and pepper
2 servings
shallot
1
Cooking in Steps
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1Heat the olive and Mazola oils in a skillet.
olives
frying pan -
2Add 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.
dried rosemary
beet
shallot
garlic
-
3Remove from the heat and leave to cool.Take out the beetroot wedges and put them into a salad dish together with the salad leaves.
beet
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4Pour 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.
salt and pepper
feta cheese
beet
vinegar