Beetroot Bean Feta Salad Recipes

BEETROOT SALAD WITH FETA

Steps:

• Make the dressing: In a small saucepan whisk olive oil, vinegar, honey, and beetroot juice (from the vacuum pack/ can is fine). Gently simmer the dressing, stirring often, until slightly thickened. This will take about 5 minutes and gives you a ruby glaze.But if you don't have time, see notes*.
• When you turn off the heat, add the garlic, salt, and pepper while it's still warm, whisk and set aside (1/4 heaped tsp of salt is fine for me, but you might want to taste and adjust the seasoning accordingly).
• Assemble the salad: Scatter the green leaves onto a large platter. Slice or cut the beetroots into wedges, arrange them on top of the mixed greens. Scatter over the crumbled feta and chopped walnuts.
• Do not toss the salad until the very last minute, as the beets will stain green leaves and feta and it won't look pretty. I would recommend serving the dressing on the side in a separate jug, and let each guest add their own dressing to their salad.Enjoy!

BEETROOT, BEAN & FETA SALAD

Steps:

• Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you've got the time, peel the skins off the beans with your fingers - this is a fiddly job, but it's worth the effort because the skins can be quite tough.
• Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
• Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.

THREE BEAN SALAD WITH FETA CHEESE

Steps:

• Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
• Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

FETA & BEETROOT SALAD

Steps:

• Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.
• To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

SALAD: BEETROOT SALAD WITH FETA, GREEN BEANS & PINE NUTS

Steps:

• Place the pine nuts (or hazelnuts) on non-stick foil under the grill and cook until brown - this will only take a few minutes, and they do need watching carefully as they can easily burn if left too long. Remove from under the grill and allow to cool. Prepare the beetroot by trimming and washing the leaves and scrubbing the bulbs.
• Bring a saucepan of water to the boil, place the beetroot in the water then return to the boil, cover and reduce the heat. Simmer the beetroot until tender. (This will probably take around 30 minutes. Pierce with a knife to test that it is tender right through to the middle.).
• Once tender, remove from the pan, drain and leave until to cool enough to handle then peel off the skins (I like to wear kitchen gloves for this so that my hands aren't stained deep purple all day) and cut into wedges.
• Meanwhile, boil the green beans for 2 - 4 minutes (they should be tender but still crisp). Place a sieve or colander over a bowl large enough to accommodate the water from the saucepan. Tip the beans into the sieve and reserve the hot water.
• Then turn the green beans out of the sieve into a bowl of ice-cold water (this will arrest the cooking process and the beans will retain their vibrant green colour).
• Return the hot water in to the saucepan and bring back to the boil. Add the beetroot leaves/baby spinach and cook briefly. Once tender, drain in the same manner as the green beans, and again - plunge into a bowl of cold water, then drain again (or, if you have a salad spinner, spin them until dry enough to serve).
• Make the dressing by placing the vinegar, oil, garlic, capers, and salt and pepper in a seal-tight jar and shaking to combine.
• The salad can either be served warm or cold. If you decide to serve it cold, keep all the ingredients separate whilst cooling or the beetroot colour runs into the green beans and cheese.
• To serve: place the leaves on 4 salad servers, carefully place beetroot wedges on top then arrange the green beans among and on top of the beetroot. Lastly, crumble the feta cheese over the salad and drizzle with the salad dressing.

BEETROOT AND FETA SALAD

Steps:

• Heat oven to 425 degrees. Trim the stems off the beets leaving about 2-3 inches to use as a handle. Wrap each beet in tin foil. Place on a baking sheet and roast for 45-55 minutes (depending on size) or until they are fork tender.
• Set beets aside until they're cool to the touch. Use the tin foil to hold the stem of the beet with one hand and use a few paper towels to gently rub off the skin with the other hand. The beets will stain your skin so be careful that the paper towel covers your hand, or wear gloves!
• Slice beets about a 1/4" thick. You can use a fork to hold them in place while you slice them so you don't get your hands dirty.
• Add greens to a large bowl and toss with half the dressing. Transfer greens to a serving platter. Then add sliced beets, feta cheese, and walnuts.
• Drizzle with more homemade honey mustard dressing and enjoy!

FETA & BEETROOT SALAD(BBC GOOD FOOD)

Steps:

• Scatter the spinach leaves onto large platter. Slice beets into wedges and arrange on top of the spinach. Scatter over the feta, min, onions and chillies.
• Dressing: put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season with salt-pepper and close, then shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.