Beetroot Feta Salad

Beetroot Feta Salad

Beetroot Feta Salad

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   11 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 cup Beetroot- grated
  • 1 tablespoon Mazola oil
  • 1/2 teaspoon Dried rosemary
  • 100 grams Feta cheese, cut into cubes
  • 1 clove Garlic, sliced
  • 2 tablespoons Olive oil
  • 2 tablespoons Raspberry or red wine vinegar
  • 60 grams Salad leaves
  • Salt and black pepper to taste
  • 1 Shallot, finely chopped
Instructions

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.

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