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beetroot and apple slices topped with feta
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5 from 4 votes

Raw Beetroot and Feta Salad

Healthy raw beetroot and feta salad with apples, a crisp and delicious autumn or winter beet salad with a simple vinaigrette.
Prep Time15 minutes
Cook Time2 minutes
Total Time17 minutes
Course: Salads
Cuisine: American
Servings: 2
Calories: 370kcal
Author: Adina

Ingredients

  • Beetroot feta salad:
  • 2 tablespoons sunflower seeds
  • 4 medium beets about 12.5 oz/ 350 g
  • 1 red crisp apple
  • 1 tablespoon lemon juice
  • ½ cup feta 2 oz/ 60 g
  • 1 tablespoon chopped chives
  • Dressing:
  • 2 tablespoons good quality vegetable oil sunflower or canola oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sugar
  • fine sea salt and black pepper

Instructions

  • Roast the sunflower seeds in a non-stick pan on medium heat until golden. Shake the pan very often. Remove the seeds from the pan immediately and leave to cool on a plate.
  • Wash and peel the beets using a vegetable peeler (Note).
  • Slice the beets very thinly or use a mandoline for more regular, nicer slices. Place in a bowl. Set aside.
  • Quarter and core the apple. Slice thinly. Place the slices in another bowl and toss gently with 1 tablespoon lemon juice. Set aside.
  • Dressing: mix oil, lemon juice, sugar, salt and pepper to taste.
  • Toss the beetroot slices with ⅓ of the dressing.
  • Toss the apple slices with ⅓ of the dressing.
  • Arrange beetroot and apple slices on a serving platter. Crumble the feta cheese on top and sprinkle with the sunflower seeds and chives.
  • Drizzle with the remaining dressing and serve as suggested above.

Video

Notes

Use latex gloves to avoid stains on your hands.

Nutrition

Serving: 1/2 of the salad | Calories: 370kcal | Carbohydrates: 36g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 22mg | Sodium: 1380mg | Fiber: 7g | Sugar: 27g