By Nathan Dennis
Beetroot Salad with Fetta
5 steps
Prep:10min
If you do not have any crumbled feta cheese on hand, goat cheese or fried haloumi would be delicious substitutes.
I love adding fresh mint to this salad, but if you're not a fan, feel free to swap it out for another herb like fresh basil or cilantro/coriander.
This salad can be served immediately or stored in the fridge for later. I find that the flavors develop even more after a few hours in the fridge, so if you have the time, I recommend making it ahead of time, just save ading the dressing until you are ready to serve.
Updated at: Mon, 30 Oct 2023 13:28:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
6
Low
Nutrition per serving
Calories283.8 kcal (14%)
Total Fat22.8 g (33%)
Carbs13.8 g (5%)
Sugars9.6 g (11%)
Protein8.3 g (17%)
Sodium825.6 mg (41%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Place the halved baby beetroots onto a serving dish.
Step 2
Add small chunks of soft feta.
Step 3
Crumble over the walnuts and add the mint leaves.
Step 4
In a small jar, add the dressing ingredients and shake until well combined.
Step 5
Pour the dressing over the top of the salad just before serving.
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