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.
Heat 2 tablespoons of the olive oil in a 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.
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.
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.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.