HOW TO USE BEET LEAVES RECIPES
BEETROOT AND FETA SALAD |JAMIE OLIVER SALAD RECIPES
This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.
Total Time 20 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
- Secure the lid on the jar, give it a good shake, and put aside until needed.
- Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
- Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
- Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
- Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).
Nutrition Facts : Calories 608 calories, FatContent 52.0 g fat, SaturatedFatContent 13.6 g saturated fat, ProteinContent 12.0 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 16.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
BEETROOT AND FETA SALAD |JAMIE OLIVER SALAD RECIPES
This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.
Total Time 20 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
- Secure the lid on the jar, give it a good shake, and put aside until needed.
- Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
- Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
- Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
- Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).
Nutrition Facts : Calories 608 calories, FatContent 52.0 g fat, SaturatedFatContent 13.6 g saturated fat, ProteinContent 12.0 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 16.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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From bbcgoodfood.com
Total Time 17 minutes
Category Dinner, Lunch
Calories 371 calories per serving
From bbcgoodfood.com
Total Time 17 minutes
Category Dinner, Lunch
Calories 371 calories per serving
- Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.
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