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Beetroot, Feta & Basil Salad

Yields2 Servings

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

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

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.


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.


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.


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

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

Nutrition Facts

Servings 2