366 kcalBeetroot Feta Salad
20 min serves 2
VegetarianGluten-Free
9gprotein12gcarbs32gfat
Ingredients
- •1 cup beetroot
- •1 tablespoon vegetable oil
- •½ teaspoon dried rosemary
- •100 grams feta cheese
- •1 clove garlic
- •2 tablespoons olive oil
- •2 tablespoons red wine vinegar
- •60 grams salad leaves
- •salt
- •pepper
- •1 shallot
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Method
Adapted from foodista.com
- 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.
- 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.
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Recipe and photo by Live Better AI. Adapted from foodista.com.