Roasted beetroot and marinated feta salad with dill and toasted almonds
- August 2015
- Serves 3-4
- Hands-on 25 min, oven 50 min, plus marinating
This summery salad recipe is packed full of flavour with earthy, sweet beetroot, crunchy almonds and a homemade marinated feta.
- Vegetarian recipes
- 35.8g (9.8g saturated)
- 20.8g (17.4g sugars)
Make sure the beetroot is properly roasted. The skin should be just bubbled and the edges blackening, to give them a sticky texture and caramelised flavour.
Pomegranate molasses is widely available in supermarkets, but if you can’t find it, some balsamic glaze will do the job. There are plenty of variations to try: roast squash instead of beetroot, or vary the herbs, cheese or nuts, etc. The aim is to get a mix of crunchy, salty, sweet, creamy and sour.
Marinate the feta up to 2 weeks ahead. You can serve this dish at room temperature, in which case you can roast the beetroot 24 hours ahead, chill overnight, then bring back to room temperature to serve.
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