Root Vegetable and Feta Salad

Name: Root Vegetable and Feta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby carrots and golden beets (as many varieties as you can find), sliced paper thin; 4 servings Freshly ground black pepper; 113 grams small cucumber, thinly sliced; 237 milliliters crumbled barrel-aged feta; 59 milliliters chopped fresh dill; 59 milliliters fresh mint, torn; 1 clove garlic, minced; 118 milliliters extra-virgin olive oil; 1 red onion, shaved thin and soaked in ice water for 10 minutes; 59 milliliters red wine vinegar; 4 servings Salt

Root Vegetable and Feta Salad might be just the side dish you are searching for. One serving contains 408 calories, 8g of protein, and 35g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have wine vinegar, olive oil, cucumber, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Put the garlic and a pinch of salt in a large mixing bowl.

Ingredients you will need

Garlic

Salt

Equipment you will use

Mixing Bowl

Add the vinegar and slowly whisk in the oil.

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Vinegar

Cooking Oil

Equipment you will use

Whisk

Add the carrots and beets, onion, cucumber, feta, dill, and mint. Gently toss.

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Cucumber

Carrot

Beet

Onion

Dill

Feta Cheese

Mint

Add salt and pepper, to taste.

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Salt And Pepper

Transfer to a large platter and serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.