Beetroot and Baked Feta Salad
This beetroot and baked feta salad what I make when I wanna be a bit healthier and want to ruin a new white top x
Genuinely, why do I only ever eat beetroot when I’m wearing something highly stainable?! It’s a real problem so maybe I’ll start only buying bright maroon clothing to get around this because I absolutely LOVE beetroot. I can’t give it up.
If you haven’t baked it yet, this is definitely the next recipe you need to try. It’s earthy yet sweet and when topped with creamy feta, is next level. I’ve also thrown in some apple and peas to really hit your 5-a-day. Not everything I make is beige and potato based, I promise.
For more lunch ideas, you can find more recipes here. I can’t promise it’s not got the odd jacket potato in there though.
Ingredients
- 3 large red beetroots
- 2 granny smith apples
- 2 cloves garlic
- 2 sprigs of thyme
- 1 block feta
- 1 tsp wholegrain mustard
- 2 tsp white wine vinegar
- 3-4 tbsp good quality olive oil
- Salt and pepper to season
- 100g peas
Method
- Rub the beetroots with oil, salt and pepper. Preheat the oven to 180ºc/350ºf. Lay the beetroot on a piece of parchment paper with the garlic cloves, thyme and a good splash of water and then wrap in 2 layers of tin foil to make a sealed bag. Roast in the oven for 1 hour or until cooked through - they will be easy to peel while still hot.
- Meanwhile, break your feta into uneven chunks and drizzle with a little oil. Pop it on a baking tray and bake alongside the beetroot for 15-20 minutes until going golden around the edges.
- Add your mustard, vinegar, olive oil and seasoning to a small jar with a tight fitting lid. Give it a really good shake up to make your dressing. Thinly slice up your apples and chop your cooled beetroot into chunks, then start to layer up your salad, scattering in the peas and adding blobs of the warm feta. Drizzle over your mustardy dressing and dig in bab!