Beetroot, feta with herb grain salad
This can have many variations, substituting what you have.
Ingredients
Beetroot and marinade
- cooked roast beetroot thinly sliced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- pinch salt and cracked pepper
- 200 g feta crumbled
- 1 drizzle extra virgin olive oil
- oregano, fresh or dried
Grain salad
- 50 g bulgur or quinoa cooked, cooled to just warm
- 50 g green lentils freshly cooked, warm
- 2 sprigs fresh parsley chopped
- rocket and/or baby spinach
- toasted seeds or nuts, pumpkin, sunflower, pine nuts
Lemon Dijon Honey Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice (about ½ lemon)
- 1 tsp Dijon mustard
- 1 tsp honey
- pinch salt
- twist pepper
Instructions
Beetroot
- Slice the beetroot thinly and place in a bowl
- Mix the marinade together and pour over and leave for ½ hour.
Lemon Dijon Honey Dressing
- Whisk together until emulsified (or shake in a jar).
Grain salad
- Toss bulgur and lentils in a bowl with the dressing and stir through the parsley
- sprinkle the toasted seeds on top and surround with rocket/baby spinach
Serve
- Drain the beetroot well and arrange on plate leaving space for the grain salad
- Serve the grain salad in a small bowl per person, or one large sharing bowl
- Crumble the feta and sprinkle over the beetroot and dress with a little olive oil and sprinkle with oregano
Tried this recipe?Let us know how it was!