Feta & beetroot salad
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Feta & beetroot salad

By Good Food

Contrasting flavours make a great base for a side salad – team with herbs, spices and a honey mustard dressing

  • Prep:15 mins
    No cook
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 219
  • fat 14g
  • saturates 6g
  • carbs 15g
  • sugars 14g
  • fibre 2g
  • protein 9g
  • salt 1.9g

Ingredients

  • 200g bag baby spinach leaves
  • 500g cooked beetroot
  • 2 x 200g packs feta cheese, crumbled
  • bunch mint leaves, roughly chopped
  • bunch spring onions, finely sliced
  • 2 long red chillies, halved, deseeded and finely sliced
  • 5 tbsp rapeseed oil
  • 5 tbsp honey
  • 5 tbsp lemon juice
  • 1 tbsp Dijon mustard

Method

  1. Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.

  2. To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

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