Beetroot chicory and feta salad

    Beetroot chicory and feta salad

    (43)
    2saves
    1hr5min


    38 people made this

    About this recipe: A delightfully sweet and delicious salad, made by topping chicory leaves with dressed romaine lettuce, roasted beetroot and crumbled feta cheese. Serve as a starter, appetiser or a side salad.

    Ingredients
    Serves: 16 

    • 4 bunches small beetroots, stems removed
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 tablespoons white wine vinegar
    • 1 tablespoon honey
    • 2 tablespoons Dijon mustard
    • 1 teaspoon dried thyme, crushed
    • 125ml vegetable oil
    • salt and pepper to taste
    • 2 medium heads chicory
    • 450g mixed lettuce leaves
    • 150g feta cheese, crumbled

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 230 C / Gas 8. Coat beetroot lightly with oil and roast for approximately 45 minutes or until tender. Allow to cool thoroughly, then peel and dice.
    2. For the dressing, place lemon, vinegar, honey, mustard and thyme in a liquidiser. While blender is running, gradually add 125ml oil. Season to taste with salt and pepper. Place mixed lettuce in a salad bowl, pour desired amount of dressing over greens and toss to coat.
    3. Rinse chicory, tear off whole leaves and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them and top with diced beetroot and feta cheese.
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    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (43)

    by
    37

    I think this is a good recipe, but even though I like all the ingredients, I did not care for the salad. I chose to reduce the oil to 1/3 cup, & used rice vinegar in place of white wine vinegar because that is what I had on hand. I would increase the amount of vinegar & lemon juice combined, to equal the amount of oil. I would recommend reducing the amount of thyme by half, especially if marinating overnight/leftovers, unless you really like a strong thyme flavor. When baking the beets I also recommend standing them on the stem end to bake, because I found it difficult to peel them & see where the peel was,when baked on whatever surface landed on the pan. This may be due to using larger beets which had to bake longer. I'm disappointed that I didn't like the finished salad better than I did.  -  03 Jun 2005  (Review from Allrecipes US | Canada)

    by
    28

    I made this for thanksgiving dinner and it was a big hit. We tried it prior to the big day with canned beets but I really enjoyed the fresh beets and they were not hard to cook. We all really enjoyed the dressing. The feta really adds a nice touch.  -  07 Dec 2003  (Review from Allrecipes US | Canada)

    by
    20

    Love this salad! I used beets from the jar and served with the Grecian Pork Tenderloin from this site. Thanks for the great recipes. We enjoyed!  -  14 Dec 2003  (Review from Allrecipes US | Canada)

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