Beetroot, bean & feta salad

Name: Beetroot, bean & feta salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 175 grams frozen broad bean; 4 Tbsps olive oil; 1 shallot, finely chopped; 1 garlic clove, sliced; 2 sprigs fresh rosemary, leaves removed and roughly chopped; 8 smalls cooked beetroot, quartered; 140 grams mixed salad leaf; 4 Tbsps raspberry or red wine vinegar; 150 grams 2x blocks feta cheese, cut into cubes

Beetroot, bean & feta salad

Beetroot, bean & feta salad might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 550 calories, 21g of protein, and 26g of fat per serving. This recipe serves 4. 71 person have tried and liked this recipe. If you have broad bean, olive oil, rosemary, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. If you like this recipe, take a look at these similar recipes: Beetroot Feta Salad, Feta & beetroot salad, and Beetroot, feta & asparagus salad.

Instructions

Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If youve got the time, peel the skins off the beans with your fingers this is a fiddly job, but its worth the effort because the skins can be quite tough.

Ingredients you will need

Fava Beans

Beans

Water

Heat 2 tablespoons of the olive oil in a frying pan.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat.

Ingredients you will need

Beet

Rosemary

Shallot

Garlic

Remove from the heat and leave to cool.

Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.

Ingredients you will need

Fava Beans

Feta Cheese

Olive Oil

Seasoning

Beet

Vinegar

Equipment you will use

Bowl

Frying Pan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

175grams

frozen broad bean 4Tbsps

olive oil 1

shallot, finely chopped 1

garlic clove, sliced 2sprigs

fresh rosemary, leaves removed and roughly chopped 8smalls

cooked beetroot, quartered 140grams

mixed salad leaf 4Tbsps

raspberry or red wine vinegar 150grams

2x blocks feta cheese, cut into cubes

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.