Roasted beetroot and feta salad recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 195 calories / serving
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SALAD roastedbeetrootandfetasalad He

Cut the beetroot into wedges, transfer to a bowl and cover. Combine the red wine vinegar, sugar and a little seasoning in a small saucepan. Bring to a boil over a moderate heat and continue cooking until you have a thin syrup. Add the beetroot to the saucepan and swirl to coat.

Reduce the heat and cook until warmed through. Spoon the beetroot onto serving plates. Scatter the red onion and feta cheese amongst the beetroot, then sprinkle the chervil leaves around the perimeter of the plates.

Drizzle the sauce from the pan around, then do the same with the olive oil. Season and serve immediately.

  • Ingredients

  • 300g Tesco Traditional fresh cooked beetroot
  • 1 small red onion, finely sliced
  • 3tbsp soft light brown sugar
  • 100ml red wine vinegar
  • 20ml olive oil
  • 100g feta, crumbled
  • salt
  • pepper
  • 1tbsp chervil leaves, to garnish
  • Energy 810kj 195kcal 10%
  • Fat 10g 14%
  • Saturates 4g 20%
  • Sugars 19g 21%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 20.2g Protein 5.9g Fibre 2.2g


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