Beetroot, Feta & Basil Salad

Beetroot, Feta & Basil Salad

Delicious, simple & packed with flavour. This salad may be easy to throw together, any day of the week, but is full of nutritious goodness. I love food that not only makes me feel good as I cook and eat but after too. The very appearance of this salad is mood-enhancing. Earthy purple-toned beetroot, sweet red apple matchsticks, salty pale feta, and refreshingly zingy basil are brought together with aged balsamic vinegar and a sprinkle of Nigella seeds that complete the dish with a savoury, lemony pepperiness.

Beetroot, Feta & Basil Salad

Yields2 Servings

 500 g Cooked beetroot
 2 red eating apple
 1 Large bunch basil
 250 g Feta
 1 tbsp Balsamic vinegar
 1 tsp Nigella seeds

1

Roughly chop the beetroot into bite-size pieces. (To prevent staining your cutting board wrap it in cling film) add to a large salad bowl.

2

Core the apple I do this by cutting the apple into 4 wedges leaving a skinny square of core. Finely slice the apple into half moon shapes. Then cut into matchsticks and add to the salad bowl. Pick the leaves from the basil and scatter into the bowl.

3

Drizzle with aged basamic vinegar, (if you haven't got a thick syrupy aged balsamic vinegar simply combine 1 tsp balsamic vinegar and 3 tsp extra virgin olive oil) and toss gently together.

4

Crumble over the feta cheese and sprinkle with Nigella seeds and serve.

Serves 4 as a side dish or 2 as a main meal.

Ingredients

 500 g Cooked beetroot
 2 red eating apple
 1 Large bunch basil
 250 g Feta
 1 tbsp Balsamic vinegar
 1 tsp Nigella seeds

Directions

1

Roughly chop the beetroot into bite-size pieces. (To prevent staining your cutting board wrap it in cling film) add to a large salad bowl.

2

Core the apple I do this by cutting the apple into 4 wedges leaving a skinny square of core. Finely slice the apple into half moon shapes. Then cut into matchsticks and add to the salad bowl. Pick the leaves from the basil and scatter into the bowl.

3

Drizzle with aged basamic vinegar, (if you haven't got a thick syrupy aged balsamic vinegar simply combine 1 tsp balsamic vinegar and 3 tsp extra virgin olive oil) and toss gently together.

4

Crumble over the feta cheese and sprinkle with Nigella seeds and serve.

Serves 4 as a side dish or 2 as a main meal.

Beetroot, Feta & Basil Salad

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

5 Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: