Feta and Beetroot Salad
A vibrant feta and beetroot salad that captures the taste of summer.
Fresh, simple ingredients come together in a colourful and flavourful dish, perfect for warm days. Earthy beetroot, tangy feta and peppery rocket are brought together with a light, zesty dressing – ready in under 20 minutes.
Recipe By: Nic Jackson-Jones, YAMAS! development chef
Serves 2 | Time: 20 minutes | Difficulty: Easy
Ingredients
- 100 g 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
- Juice of 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 pieces, about 1–1.5 cm thick.
- Sauté in a pan with olive oil until lightly coloured on the outside, then set aside.
- To make the dressing, combine the olive oil, lemon juice, capers and honey in a bowl. Set aside.
- Thinly slice the red onion and spring onion.
- In a large bowl, toss together the dressing, lentils, beetroot, red onion, rocket and feta until well combined.
- Finish by garnishing with croutons and spring onions.
- Serve and enjoy!
