Low carbVeg-heavyQuick

Beetroot, Feta & Walnut Salad

Sharp, sweet and crunchy in one bowl.

8 min Serves 1

Per serving

736

kcal

22.6 g

protein

36.7 g

carbs

58.7 g

fat

3.1 g protein per 100 kcal · 10.5 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Beetroot250 g
  • Feta80 g
  • Walnuts40 g
  • Rocket50 g
  • Olive oil15 g
  • Balsamic vinegar(optional)12 g

Method

  1. 1Cube the cooked beetroot.
  2. 2Everything folded gently so the feta stays in pieces.
  3. 3Dressed at the last moment.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Dressing a saladShow

Dressing is the oil, acid (lemon or vinegar) and seasoning that make a salad taste of something.

  1. A simple dressing is about 3 parts oil to 1 part lemon juice or vinegar, with a pinch of salt.
  2. Shake it in a jar with the lid on, or whisk with a fork in a small bowl.
  3. Add it just before eating and toss gently so every leaf is coated. Dressed leaves go soggy if left to sit.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.