Feta and Beetroot Salad
This feta and beetroot salad is your ticket to summer vibes!
Bring together simple, fresh ingredients to create a beautiful, vibrant and flavourful dish perfect for Summer! The earthy beetroot, tangy feta and peppery rocket is bought together with a fresh and vibrant salad dressing, all ready to go in under 20 minutes!
Recipe By: Nic Jackson-Jones, YAMAS! development chef
Serves 2 | Time: 20 minutes | Difficulty: Easy
Ingredients
- 100g YAMAS! Greek Feta, cubed
- 3 small beetroots (already cooked but not preserved in vinegar)
- 1 pouch of cooked green lentils
- A handful of focaccia croutons
- A large handful of rocket
- 2 tbsp olive oil
- ½ lemon
- ½ tbsp capers
- 1 tsp honey
- ½ tsp mustard
- ½ small red onion
- 1 spring onion
Method
- Slice the beetroot into half-moon slices around ½ inch thick.
- Sauté in a pan with olive oil until the outside has some colour. Set aside
- To make the dressing, mix the olive oil, lemon juice, capers and honey in a bowl and set aside.
- Thinly slice the red onion and spring onion.
- Toss the dressing, lentils, beetroot, red onion, rocket and feta together until mixed well.
- Garnish the salad with the croutons and spring onions.
- Serve and enjoy!
Nothing can beet this fresh twist on a summer feta salad, perfect for getting in the mood for al fresco dining!
This Recipe Uses
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