Heirloom Beetroot Feta Salad Recipes

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FETA & BEETROOT SALAD



Feta & beetroot salad image

Contrasting flavours make a great base for a side salad - team with herbs, spices and a honey mustard dressing

Provided by Good Food team

Categories     Buffet, Side dish

Time 15m

Number Of Ingredients 10

200g bag baby spinach leaves
500g cooked beetroot
2 x 200g packs feta cheese, crumbled
bunch mint leaves, roughly chopped
bunch spring onions, finely sliced
2 long red chillies, halved, deseeded and finely sliced
5 tbsp rapeseed oil
5 tbsp honey
5 tbsp lemon juice
1 tbsp Dijon mustard

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.

Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.9 milligram of sodium

HEIRLOOM BEETROOT & FETA SALAD



Heirloom beetroot & feta salad image

A simple side salad of vibrant beets with salty feta cheese and a lemon vinaigrette

Provided by Cassie Best

Categories     Side dish

Time 40m

Number Of Ingredients 6

1kg small heirloom beetroots (different colours if you can get them)
200g block feta cheese
100g pumpkin seed , toasted
zest and juice 1 lemon
2 tbsp white balsamic or white wine vinegar
2 tbsp extra virgin rapeseed oil

Steps:

  • Put the beetroots in a large saucepan of water, cover with a lid, bring to the boil, then cook for 20-30 mins until tender - this will depend on the size. When cooked they should feel tender when poked with a knife. Drain and leave to cool.
  • Peel the beetroots with a sharp knife (make sure you wear gloves for this, or the juice will stain your hands) and cut into slices. Mix the dressing ingredients together with some seasoning and gently toss through the beetroot. Arrange on a platter and scatter the feta and pumpkin seeds over the top.

Nutrition Facts : Calories 204 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium

HEIRLOOM TOMATO SALAD WITH FETA



Heirloom Tomato Salad with Feta image

Greek-style heirloom tomato salad. Garnish with more basil.

Provided by Roni

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 9

¼ cup chopped fresh basil
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 large multicolor heirloom tomatoes, sliced
2 medium English cucumbers, sliced
⅓ cup crumbled feta cheese

Steps:

  • Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
  • Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 24.5 g, Cholesterol 22.3 mg, Fat 19.8 g, Fiber 5.5 g, Protein 8.3 g, SaturatedFat 5.8 g, Sodium 717.5 mg, Sugar 14.1 g

HEIRLOOM TOMATO AND FETA SALAD



Heirloom Tomato and Feta Salad image

This is a fresh, flavorful salad with heirloom tomatoes. Even my non tomato-eating husband likes this recipe. We went out to dinner for tapas one night and they had a similar salad. I came home and recreated it with my own twist. We loved it, I hope you do too. I'm sure this will work with regular tomatoes too.

Provided by Joanna DaCosta

Time 20m

Yield 4

Number Of Ingredients 13

3 medium heirloom tomatoes, sliced
1 (4 ounce) package feta cheese, or to taste
6 grape, seedlesses seedless red grapes, cut in half
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon dried basil
1 wedge lime
1 (1 inch) piece fresh ginger
1 teaspoon white vinegar, or as needed
1 slice yellow onion
¼ cup canola oil

Steps:

  • Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
  • Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
  • Spoon vinaigrette over the salad to serve.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 15.2 g, Cholesterol 25.1 mg, Fat 20.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 466.3 mg, Sugar 12.8 g

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