This easy and delicious beetroot and feta salad from Jamie Oliver is a quick and nutritious meal packed with creamy feta and fresh mint. Perfect for a light lunch or side dish, you can easily swap ingredients like pears or sunflower seeds depending on what you have available. A refreshing, vibrant salad that’s full of flavor!
Ingredients Needed
- 3 ripe pears
- 4 large beetroot (ideally mixed-colour)
- 200g (7 oz) feta cheese
- A few sprigs of fresh mint
- Optional: 1 large handful of sunflower seeds
LEMON OIL DRESSING:
- 1 lemon
- 150ml (5 fl oz) extra virgin olive oil
- Sea salt and black pepper to taste
How To Make Beetroot And Feta Salad
- Make the Dressing: Squeeze the juice from the lemon into a clean jam jar, then top up with 150ml (5 fl oz) of olive oil. Add a pinch of sea salt and black pepper. Secure the lid and shake well. Set aside.
- Prepare the Salad: Peel and slice the pears and beetroot into fine matchsticks. You can use a matchstick peeler, mandolin (with the guard), or box grater if needed.
- Dress the Salad: Toss the matchsticks in a little of the lemon oil dressing. Taste and adjust the seasoning if needed.
- Serve: Divide the salad between plates or place it on a serving platter. Crumble the feta cheese over the top.
- Garnish: Pick and roughly chop the mint leaves, then sprinkle them over the salad with the sunflower seeds, if using.
Recipe Tips
- Use mixed-colour beetroot: Different colors of beetroot not only make the salad look more vibrant but also add slightly different flavors and textures.
- Peel the beetroot carefully: Beets can stain, so make sure to wear gloves while peeling or use a peeler that’s easy to clean.
- Adjust the dressing: If you prefer a tangier flavor, add a bit more lemon juice to the dressing until it tastes just right for you.
- Chill the salad ingredients: For a refreshing salad, try chilling the pears and beetroot before assembling the salad.
- Crumble feta at the last moment: Add the feta just before serving to keep it fresh and creamy. This prevents it from becoming soggy.
How To Store Leftovers?
Let the leftover salad cool to room temperature. Store it in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from becoming soggy.
Nutrition Facts
Serving Size: 1 serving (approximately 182g)
- Calories: 608
- Total Fat: 52g
- Saturated Fat: 13.6g
- Total Carbohydrate: 18.4g
- Sugars: 16g
- Protein: 12g
Try More Jamie Oliver Recipes:
- Jamie Oliver Carrot And Grain Salad
- Jamie Oliver Aubergine Salad
- Jamie Oliver Roast Chicken Salad
- Jamie Oliver Chicken Caesar Salad
Jamie Oliver Beetroot And Feta Salad
Description
This easy and delicious beetroot and feta salad from Jamie Oliver is a quick and nutritious meal packed with creamy feta and fresh mint. Perfect for a light lunch or side dish, you can easily swap ingredients like pears or sunflower seeds depending on what you have available. A refreshing, vibrant salad that’s full of flavor!
Ingredients
LEMON OIL DRESSING:
Instructions
- Make the Dressing: Squeeze the juice from the lemon into a clean jam jar, then top up with 150ml (5 fl oz) of olive oil. Add a pinch of sea salt and black pepper. Secure the lid and shake well. Set aside.
- Prepare the Salad: Peel and slice the pears and beetroot into fine matchsticks. You can use a matchstick peeler, mandolin (with the guard), or box grater if needed.
- Dress the Salad: Toss the matchsticks in a little of the lemon oil dressing. Taste and adjust the seasoning if needed.
- Serve: Divide the salad between plates or place it on a serving platter. Crumble the feta cheese over the top.
- Garnish: Pick and roughly chop the mint leaves, then sprinkle them over the salad with the sunflower seeds, if using.
Notes
- Use mixed-colour beetroot: Different colors of beetroot not only make the salad look more vibrant but also add slightly different flavors and textures.
- Peel the beetroot carefully: Beets can stain, so make sure to wear gloves while peeling or use a peeler that’s easy to clean.
- Adjust the dressing: If you prefer a tangier flavor, add a bit more lemon juice to the dressing until it tastes just right for you.
- Chill the salad ingredients: For a refreshing salad, try chilling the pears and beetroot before assembling the salad.
- Crumble feta at the last moment: Add the feta just before serving to keep it fresh and creamy. This prevents it from becoming soggy.