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Chalmar Farm kitchen | BEETROOT & FETA SALAD
WITH LIME DRESSING

BEETROOT & FETA SALAD
WITH LIME DRESSING

Serves 6-8 | 35 Mins | Easy

Using a mix of candy-striped and golden beetroots gives the salad a nice visual contrast, and many people find the golden beetroots to be a bit sweeter than the earthier-tasting red beetroots.

What you’ll love: It will totally change your mind about beetroot. This is a delicious, easy-to-make and a healthy salad.

chalmar-beetroot-and-feta-salad

Ingredients:

  • For the salad:
  • 8 Medium beetroots, washed and destemmed
  • ½ Onion, sliced
  • 100g Feta cheese, crumbled
  • 50 g Pistachio nuts, toasted
  • Baby spring onions, finely sliced
  • Micro herbs to garnish
  • For the dressing:
  • 30 ml Olive oil
  • 5 ml Balsamic vinegar
  • 15 ml Honey
  • 7,5 ml Dijon mustard
  • 2,5 ml Salt
  • Juice of 1 lime

How to make:

Cook the beetroots in boiling water for 15-20 minutes or until softened. Allow to cool before peeling and cutting into wedges. Mix beetroots and red onion. Place on platter and top with feta cheese, nuts, and spring onion. Garnish with micro herbs.

Combine dressing ingredients and pour over salad before serving.

Chalmar Farm Kitchen advice:

  • You can substitute feta cheese for goat cheese which will give the salad a sharper taste.
  • If you use red beetroots, rub your hands with oil or wear gloves to avoid staining.