Beetroot Feta Salad
By: Angie's Recipes
Published: Tuesday, January 26, 2010 - 11:08am

Ingredients




3 Cooked beetroot, cut into wedges
100 grams Feta cheese, cut into cubes
60 grams Salad leaves
1 Shallot, finely chopped
1 clove Garlic, sliced
1 tablespoon Olive oil
1 tablespoon Mazola oil
2 tablespoons Raspberry or red wine vinegar
1/2 teaspoon Dried rosemary
Salt and black pepper to taste

Preparation

1 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. 2 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.

About


The beetroot are eaten boiled either as a cooked vegetable, or cold as a salad with vinaigrette dressing or raw, either alone or combined with any salad vegetable. Beetroot's main benefits are that it contains no fat, very few calories and is a great source of fibre.
I too added some left-over Dinkel potstickers, that need using up, to the salad. It might look weird, but really really