Thu, May 24 2012
crunchy raw beetroot salad with feta and pe
When most people think about beetroot in salads, they think of big vinegary crinkle-cut chunks from a jar and immediately say no! But remember, beetroots are only vinegary when they’re pickled. When simply boiled or roasted they are juicy and sweet as you like.
Ingredients
• 4 good-sized beetroots, lovely different colours if possible, scrubbed, peeled and cut into fine matchsticks
• • 3 ripe pears (or you could use apples), peeled, cored and cut into matchsticks
• 1 x lemon oil dressing see below recipe
• sea salt and freshly ground black pepper
• 200g/7oz feta cheese
• a small bunch of fresh mint, smallest leaves picked
optional: a large handful of sunflower seeds
Nutrition Information
Serving Size 1 (111g)
Recipe makes 4 servings
Calories 174
Calories from Fat 62 (35%)
Amount Per Serving %DV
Total Fat 7.0g 10%
Saturated Fat 1.0g 4%
Monounsaturated Fat 5.0g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Potassium 353mg 10%
Total Carbohydrate 29.6g 9%
Dietary Fiber 2.2g 8%
Sugars 20.5g
Protein 1.8g 3%
Votes
0
Rating
Remember to wear an apron when chopping beetroot, and wash your board
and hands afterwards or you’ll get red fingerprints everywhere. If your
knife skills aren’t up to speed yet, buy one of those matchstick
peelers or matchstick mandolins in good cook shops. Then you’ll be
really quick at it.
Dress the beetroot and pear matchsticks in a little of the lemon oil
dressing and season with some salt and pepper. Taste to check that the
flavours are balanced and lovely, and add a little more lemon juice to
check the sweetness of the pears and beetroots if you need to.
Divide the salad between four plates or put it on a big platter,
crumble over the creamy white feta, and sprinkle over the baby mint
leaves and the sunflower seeds if you’re using them. Simple, but it’s a
treat and a half.
Images (1)
Reviews (0)
Be the first to review this listing!