A classic flavour combination, this Beetroot and feta salad always go down a treat. Assemble this salad on the plate you’re going to serve for a delight for not only your taste buds but your eyes. This beetroot and feta salad is an explosion of contrasting textures and flavours: tangy crunch from beetroot, soft moreish mashed beans, sprinkled with creamy feta cheese. Quick and easy, this makes a delicious meal on its own or with extra protein added. Try boiled eggs or grilled meat or fish.
Beetroot and Feta Salad with Chunky Bean Mash Recipe
Serves: 6 Time: 45 mins
Ingredients :
- 100g feta cheese, sliced
- 1 tbsp plain flour, for dusting
- 65g baby spinach
- 250g cooked beetroot, diced
- 1 red onion, finely chopped
- 1 tsp olive oil
- ½ lime, zest and juice
- 1 clove garlic, finely chopped
- 400g can cannellini beans
Preparation :
1. Mix cooked beetroot, onion, and zest and juice of lime in a bowl.
2. Heat olive oil in a non-stick frying pan and stir-fry garlic until fragrant. Add cannellini beans and some juice from the can. Mash beans keeping them chunky then set aside and keep warm.
3. Dust sliced feta with plain flour, then lightly grease a non-stick frying pan with olive oil and pan-fry until evenly browned.
4. Spoon the bean mash onto plates and top with the beetroot mixture. Serve with pan fried feta and baby spinach.
Nutritional Facts:
Per serving: 178 calories; 7 g fat; 14 g carbohydrates; 9 g protein
Carbohydrate Servings: 1
