Home
Recipes
feta

Baked barley pilau with roast beetroot and feta

Beetroot recipes

Baked barley pilau with roast beetroot and feta

1 hour

Cauliflower-and-brinjal tart

Brinjal recipes

Cauliflower-and-brinjal tart

30 minutes

Dukkah pea falafel pita pockets

Savouries recipes

Dukkah pea falafel pita pockets

30 minutes

Slow-cooked lamb-and-pomegranate flatbread

Bread recipes

Slow-cooked lamb-and-pomegranate flatbread

3 hours

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Chunky roast vegetable-and-cheese tart

Afternoon tea

Chunky roast vegetable-and-cheese tart

1 hour

Butter-bean mash

Beans recipes

Butter-bean mash

Feta-and-garlic vetkoek

South African

Feta-and-garlic vetkoek

15 minutes

Corn on the cob with lime, feta and mayo

Chilli recipes

Corn on the cob with lime, feta and mayo

5 minutes

Lamb meatball gyros with cabbage slaw and yoghurt dip

Cabbage recipes

Lamb meatball gyros with cabbage slaw and yoghurt dip

20 minutes

Peppers stuffed with Italian-style pork mince

Italian recipes

Peppers stuffed with Italian-style pork mince

30 minutes

Beetroot-and-feta salad

Beetroot recipes

Beetroot-and-feta salad

20 minutes

Load more

Beetroot-and-feta salad

By Siba Mtongana

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

8 medium beetroot, washed and trimmed
1 red onion, sliced
150 g feta, roughly crumbled
50 g pine or pistachio nuts, toasted
2 baby spring onions, finely sliced
30 g crimson microherbs, to garnish

For the dressing, mix:

1/4 cup mayonnaise, plus 4 t
1/4 cup chutney , plus 4 t
4 t balsamic vinegar

Method

Cook the beetroot in boiling water for 15–20 minutes, or until tender. Remove from the heat and rinse under cold running water. Rub your hands with oil or wear gloves to prevent your skin from staining, then peel the beetroot and allow to cool completely.

Halve or quarter the beetroot and mix with the red onion. Place on a platter and top with the feta, nuts, spring onions and microherbs. Or chill until needed.

Pour the dressing over the salad before serving.

Siba’s tip: You can also parcook the beetroot for extra texture.

Discover more salad recipes here.