Chorizo Feta Beet Salad Recipes

CHORIZO, FETA & BEET SALAD

Chorizo, Feta & Beet Salad image

Make and share this Chorizo, Feta & Beet Salad recipe from Food.com.

Provided by English_Rose

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 tablespoon coarse grain mustard
6 tablespoons balsamic vinegar
1 dash Tabasco sauce
1 tablespoon caraway seed, pounded with a little olive oil
1 1/2 lbs beets, cooked, sliced into thick rings
1 ounce flat leaf parsley, leaves only
2 small red onions, diced very small
5 ounces chorizo sausage, sliced
4 ounces salad leaves
3 ounces feta cheese, crumbled
fresh ground black pepper

Steps:

Mix the oil, mustard, vinegar, tabasco & caraway seeds into a thin dressing.
Pour over the sliced beet & leave for ½ hour in a cool place, for the flavours to develop.
Before serving, mix in the parsley, red onion, seasoning & chorizo.
Arrange the mixed lettuce leaves onto a large plate or serving dish & arrange the beetroot & sausage mixture on the top, followed by the crumbled feta cheese.

Nutrition Facts : Calories 348.5, Fat 22.4, SaturatedFat 9, Cholesterol 51.2, Sodium 826.4, Carbohydrate 23.4, Fiber 4.8, Sugar 16.1, Protein 15.5

ROASTED BEETS WITH FETA

Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

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