Beetroot, feta & asparagus salad

Name: Beetroot, feta & asparagus salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 large handful a of fresh oregano or marjoram leaves; 1 garlic clove; 2 juice of lemons; 4 Tbsps extra-virgin olive oil; 250 grams asparagus, cut into 3cm/1¼in lengths; 2 x 250g packs boiled fresh beetroot, cut into quarters; 1 zest of lemon; 2 spring onions, finely sliced; 85 grams watercress, large stalks removed; 10 green and 10 purple basil leaves (or 20 of 1 colour); 400 grams feta or goats cheese

Beetroot, feta & asparagus salad is a gluten free, lacto ovo vegetarian, primal, and דל פחמימות, main course. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 285 calories, 14g of protein, and 24g of fat each. A mixture of watercress, purple basil leaves, lemon zest, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, you might also like recipes such as Beetroot Feta Salad, Feta & beetroot salad, and Fig, Beetroot & Feta Salad.

Instructions

The day before: make the dressing.

Put the oregano or marjoram, a pinch of salt and the garlic into a food processor and pulse to a paste.

Ingredients you will need

Marjoram

Oregano

Garlic

Salt

Equipment you will use

Food Processor

Add the lemon juice and whizz until smooth. Stir in the olive oil and season it should be sharp and a bit salty.Cover and chill.

Ingredients you will need

Lemon Juice

Olive Oil

Two hours before serving: bring a pan of salted water to the boil, add the asparagus and cook for 3 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Frying Pan

Drain and cool under the cold tap. Cover and keep cool.

Put the beetroot in a large bowl and toss with twothirds of the dressing.

Ingredients you will need

Beet

Equipment you will use

Bowl

Add the lemon zest and spring onions, cover and keep at cool room temperature with the remaining dressing.

Ingredients you will need

Spring Onions

Lemon Zest

To serve: add the watercress to the beetroot and tear in the basil. Toss in the asparagus and season with freshly ground black pepper. Taste before adding salt as the cheese is quite salty.

Ingredients you will need

Ground Black Pepper

Watercress

Asparagus

Beet

Cheese

Basil

Salt

Mix lightly, so you dont dye everything pink, then pile into a serving dish. Crumble over the cheese and pour the remaining dressing on top.

Ingredients you will need

Cheese

Equipment

Food Processor

Frying Pan

Bowl

Ingredients

Servings:

1large handful

a of fresh oregano or marjoram leaves 1

garlic clove 2

juice of lemons 4Tbsps

extra-virgin olive oil 250grams

asparagus, cut into 3cm/1¼in lengths 2

x 250g packs boiled fresh beetroot, cut into quarters 1

zest of lemon 2

spring onions, finely sliced 85grams

watercress, large stalks removed 10

green and 10 purple basil leaves (or 20 of 1 colour)400grams

feta or goat's cheese

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. You could try Stonestreet Estate Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 36 dollars per bottle.