Heritage Beetroot Salad

Beetroot Salad with Feta and Honey Vinaigrette

Heritage Colourful Beetroot Salad

I’m trying to distract myself today from the unexpected UK General Election results – out of nowhere we were flooded by a sea of blue! As an emotional eater I’ll cope the only way I know how – food. What better way with salad…or more precisely Beetroot Salad with Feta and Honey Vinaigrette.

Beetroot is my kind of vegetable. All sweetness and light but with an earthy heart which makes them great raw like in this beetroot and feta salad, roasted or pickled. No matter how you serve up beets, I’ll happily eat them. There’s something incredibly satisfying about the way root vegetables need a little scrub under water to brush off some of the dirt before preparing. Seeing the pink skin and crumbly earth under the tap makes my mouth water – I just want to sink my teeth in for that distinctive beetroot flavour.

Colourful beetroot salad

I also love beetroot for their rich, vibrant colours. You’d be forgiven for automatically thinking of the characteristic plum purple when you hear the word beetroot but delve a little deeper into the many varieties and you’ll find orange, yellow, pastel pinks and bright magenta. Some even have candy cane stripes running through their hearts, perfectly matching their sweet flavour.

This beetroot salad is now one of my favourite ways to show off the humble beetroot. It uses a variety of different beetroot both raw and pickled for different flavours and textures. Don’t be put off though, if you can’t get hold of heritage beetroot just stick to the fresh beetroot in your local store. They will taste just as delicious!

Beetroot salad – the recipe

Beetroot Salad with Feta and Honey Vinaigrette

Prep Time: 30 minutes

Serving Size: 2 portions

Beetroot Salad with Feta and Honey Vinaigrette

Ingredients

  • 3 colourful heritage beetroot
  • 1 large pickled beetroot
  • 250g feta
  • 2 shallots
  • 2 large handfuls of baby spinach
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp vinegar from the pickled beetroot (or red wine vinegar)
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Cut off the tops and bottoms of the beetroot and peel.
  2. Using a mandolin or sharp knife, slice the raw and pickled beetroot into thin slices.
  3. Next peel and slice the shallots thinly.
  4. Mix the olive oil, honey, vinegar and dried oregano in a dressing bottle.
  5. Taste before adding salt and pepper to your taste. Bear in mind that the feta will be salty too!
  6. Place the spinach, beetroot and shallots in a bowl.
  7. Toss together with the salad dressing.
  8. Arrange on the plate before crumbling the feta on top.
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I think this beetroot and feta works so well because it takes your mouth on a journey. The raw, crisp beetroot gives you a taste of the earth, the pickled beetroot gives you the sweet and sour contrast and the feta then balances the whole dish by adding a salty dimension bringing your journey full circle. It also looks incredibly pretty with yellows, oranges, pinks and purples jumping off the white plate – this really is a simple summer salad.

Heritage Beetroot Salad

If you still need convincing as to why you should give this simple beetroot and feta salad recipe a try, then perhaps some of these facts take from Love Beetroot (www.lovebeetroot.co.uk) will convince you:

  • Beetroot contains essential minerals and vitamins such as potassium, magnesium, iron, it A, B6 and C as well as folic acid.
  • Just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day!
  • Beetroot has been proven to reduce blood pressure and the risk of heart attacks and strokes, as well as lower cholesterol and stabilise blood sugar.
  • Beetroot contains the powerful antioxidant betacyanin.
  • Eating beetroot can even help to slow the progression of dementia!

I know beetroot can be one of those vegetables that people love or hate – but I think this beetroot salad recipe might just win you over (at the very least it will take your mind off of the colour blue….).

25 comments

    1. Thanks Sarah! I’m a sucker for cheese in salads. Goats cheese, mozzarella, parmesan. In fact you should have a look around! I’ve also got a mozzarella, fig and cured ham salad as well as a goats cheese and grilled nectarine salad you might like 🙂

    1. Thanks 😀 I was pretty happy with the way the photos came out but its much easier to take nice photos when the produce is so beautiful. xx

    1. Hi Jen! I’m on a mission now to grow all the most interesting ones. Food tastes so much better when it’s colourful 🙂 Thanks for stopping by x

    1. I knew beetroot was good for you but didn’t realise how many health benefits there were until I researched this post. You should definitely give this a try 🙂

  1. As a beetroot lover for life, this salad looks incredible! Your photos make it look even more mouthwatering!
    My poor dad who says he doesn’t like beets would even be won over with this recipe!
    Cheers, my friend!
    *Lia

        1. Haha sounds just like my Dad! When I lived at home I did almost all of the cooking and I was always trying to find inventive ways to hide veggies in food 🙂 how funny! X

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