366 kcalBeetroot Feta Salad
20 min serves 2
VegetarianGluten-Free
9gprotein12gcarbs32gfat
Ingredients
- •1 cup beetroot
- •1 tablespoon oil
- •½ teaspoon rosemary
- •100 grams feta cheese
- •1 clove garlic
- •2 tablespoons olive oil
- •2 tablespoons red wine vinegar
- •60 grams salad leaves
- •salt and pepper
- •1 shallot
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
From foodista.com — read the original
- Heat the olive and Mazola oils in a skillet.
- Add 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.
- Remove from the heat and leave to cool. Take out the beetroot wedges and put them into a salad dish together with the salad leaves.
- Pour 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo via Spoonacular · original recipe at foodista.com