FETA & BEETROOT SALAD
Contrasting flavours make a great base for a side salad - team with herbs, spices and a honey mustard dressing
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.9 milligram of sodium
BEETROOT, FETA & GRAIN SALAD
Turn a pouch of cooked grains, plus three other ingredients, into an easy, vibrant vegetarian meal in just two minutes!
Provided by Chelsie Collins
Categories Dinner, Lunch
Time 2m
Number Of Ingredients 4
Steps:
- Put all the ingredients in a large bowl and toss together with some seasoning. The oil in the feta will create a dressing for the salad.
Nutrition Facts : Calories 509 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 2.3 milligram of sodium
BEETROOT & FETA PASTA
Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it's a satisfying veggie lunch or supper for the family
Provided by Liberty Mendez
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Put a large pan of salted water on a high heat, bring to the boil and add the beetroot chunks. Boil for 5 mins, then transfer the beetroot to a plate using a slotted spoon. Set the pan of cooking water aside.
- Meanwhile, put the olive oil in a large frying pan set over a medium heat, then add the onions, celery and carrots, and cook for 8 mins until softened. Finely chop the basil stalks and celery tops, then add to the pan along with the garlic, and fry for another 30 seconds.
- Tip the pasta into the pan of beetroot water and simmer for 13-15 mins (depending on what pasta you're using) until just cooked but retaining a little bite. Drain, reserving 200ml of the pasta water and tip the pasta back into the pan.
- Meanwhile, put the beetroot with half of the fried veg into the bowl of a food processor with most of the basil leaves and the crème fraîche, then blitz until smooth. Gradually add the reserved pasta water to loosen until you have a thick mixture.
- Stir this sauce through the pasta along with the remaining fried veg and some seasoning. Divide between bowls, crumble over the feta, then scatter with the remaining basil leaves. Grind over some black pepper, if you like.
Nutrition Facts : Calories 468 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 14 grams sugar, Fiber 17 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium
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