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Pear, beetroot, feta and mint salad

Name: Pear, beetroot, feta and mint salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4-6
Ingredients: 2 pears; Juice ½ lemon; 4 raw beetroot, peeled; 150g sugar snap peas; 100g toasted pine nuts; 200g feta, crumbled; 15g bunch mint, leaves picked and roughly chopped; For the dressing; 1 tbsp poppy seeds; 1 tsp mustard powder; ½ tsp onion granules; 1 tsp caster sugar; 2 tbsp balsamic vinegar; 6 tbsp olive oil

By: TV presenter and author. Kate Humble

Published: 3 Dec 24
Updated: 3 Dec 24

This beetroot, pear, feta and mint salad recipe from TV presenter Kate Humble is ideal when you want a light but filling salad to enjoy at home or pack up and take to work.

Kate says: “This is a delicious mix of flavours, textures and colours. It was invented by my recipe-tester Pooch’s great friend, milliner Cozmo Jenks. The perfect light lunch for a wintry day.”

Recipe taken from Home Made: Recipes From The Countryside by Kate Humble (Gaia £26) and tested by delicious.

Easy
December 2024

Test kitchen approved

Serves 4-6

This beetroot, pear, feta and mint salad recipe from TV presenter Kate Humble is ideal when you want a light but filling salad to enjoy at home or pack up and take to work.

Kate says: “This is a delicious mix of flavours, textures and colours. It was invented by my recipe-tester Pooch’s great friend, milliner Cozmo Jenks. The perfect light lunch for a wintry day.”

Recipe taken from Home Made: Recipes From The Countryside by Kate Humble (Gaia £26) and tested by delicious.

Nutrition: Per serving (for 6)

Calories: 395kcals
Fat: 32g (7.2g saturated)
Protein: 10g
Carbohydrates: 15g (13g sugars)
Fibre: 4.6g
Salt: 0.9g

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Before you start

don’t waste it Any leftover salad will still be fabulous the next day if stored in the fridge overnight.

Before you start

don’t waste it Any leftover salad will still be fabulous the next day if stored in the fridge overnight.

Ingredients

2 pears
Juice ½ lemon
4 raw beetroot, peeled
150g sugar snap peas
100g toasted pine nuts
200g feta, crumbled
15g bunch mint, leaves picked and roughly chopped

For the dressing

1 tbsp poppy seeds
1 tsp mustard powder
½ tsp onion granules
1 tsp caster sugar
2 tbsp balsamic vinegar
6 tbsp olive oil

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Method

Put all the ingredients for the dressing in a clean jar with a good pinch of salt. Put the lid on and shake vigorously to mix. Taste and adjust the seasoning if necessary.
Quarter and core the pears (if the skin is tough, peel them too). Slice each quarter into 2 or 3 wedges, then chop these into chunks. Toss the chunks in the lemon juice in a large bowl.
Coarsely grate the beetroot into the bowl. Slice the sugar snap peas diagonally into 4 or 6 pieces and add to the bowl. Season with a pinch of salt and mix well, then toss together with the dressing.