Mary Berry Beetroot and Feta Salad

Mary Berry’s Beetroot and Feta Salad is made with cooked beetroots, pine nuts, feta cheese, parsley, red onion, Dijon mustard, white wine vinegar, caster sugar, and olive oil. This delicious salad recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 4 people.

This Beetroot and Feta Salad Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Beetroot and Feta Salad Ingredients:

• 500g / 1lb 2oz cooked beetroots, peeled and sliced
• 50g / 2oz pine nuts, toasted
• 100g / 4oz feta, crumbled
• 1 tbsp chopped parsley

For the Dressing:

• 1 tbsp caster sugar (or granulated sugar)
• 2 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• ½ small red onion, thinly sliced
• Salt and pepper, to taste

How To Make Mary Berry Beetroot and Feta Salad?

1. Prepare the beetroot: Arrange the sliced beetroots on a large serving platter.
2. Make the dressing: In a bowl, mix the caster (or granulated) sugar, Dijon mustard, white wine vinegar, and olive oil. Season with salt and pepper.
3. Marinate the onion: Add the thinly sliced red onion to the dressing mixture and let it marinate for 10 minutes.
4. Assemble the salad: Pour the marinated onion and dressing over the arranged beetroot slices.
5. Add toppings and serve: Scatter the toasted pine nuts, crumbled feta, and chopped parsley over the salad. Adjust seasoning if needed, and serve immediately.

Recipe Tips:

• Use Freshly Cooked Beetroot: For the best flavor, use freshly cooked and peeled beetroot. Pre-cooked store-bought beetroot works, but the taste won’t be as vibrant.
• Toast the Pine Nuts: Always toast the pine nuts for a rich, nutty flavor. Simply heat them in a dry pan for a few minutes until golden.
• Marinate the Onions Well: Let the onions sit in the dressing for at least 10 minutes. This softens their sharpness and makes the salad more balanced.
• Don’t Overdress the Salad: Pour the dressing gradually. You can always add more, but too much can overpower the delicate flavors of the beetroot and feta.
• Serve Immediately: This salad is best enjoyed fresh, so assemble it just before serving to keep the ingredients crisp and flavorful.

What To Serve With Beetroot and Feta Salad?

This fresh and tangy beetroot and feta salad pairs well with grilled chicken, roast lamb, quinoa, or crusty bread. It can also be served alongside grilled fish, pasta dishes, roasted vegetables, or a light soup for a healthy and delicious lunch or dinner.

How To Store Leftovers Beetroot and Feta Salad?

• Refrigerate: First, let the leftovers beetroot and feta salad cool to room temperature. After that, store it in an airtight container in the fridge for up to 2 days.
• Freeze: This salad is not recommended for freezing because the texture of the beetroot and feta will change once thawed. The ingredients may become too watery, making the salad less enjoyable to eat.

Mary Berry Beetroot and Feta Salad Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 285 kcal
• Total Fat: 20.8 g
• Saturated Fat: 5.6g
• Cholesterol: 22mg
• Sodium: 358mg
• Potassium: 492mg
• Total Carbohydrate: 19.6g
• Dietary Fiber: 4.2g
• Sugars: 13.8g
• Protein: 7.4g

More Mary Berry Recipe:

• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Pesto Lemon Chicken
• Mary Berry Avocado Caesar Salad
• Mary Berry Greek Salad