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Beetroot Salad with Rocket Leaves, Toasted Pumpkin Seeds & Feta Cheese

Posted on: 28th Apr 2014

beetroot rocket salad pumpkin seeds balsamic glaze feta cheese

INGREDIENTS

  • 500 g ready cooked beetroot  (sliced) – save the juice for dressing
  • 200 g bar of feta cheese (cubed or crumbled)
  • 4 handfuls of baby leaves with rocket or rocket alone
  • 4 tbs toasted pumpkin seeds
  • 2 tbs extra virgin olive oil
  • 1 tbs balsamic glaze or balsamic vinegar + a bit of honey

METHOD

  1. On a frying pan toast the pumpkin seeds until they will start to pop.
  2. Slice the beetroots and cube the cheese.
  3. Combine about 4 tbs of leftover beetroot juice with olive oil, balsamic vinegar and honey or balsamic glaze to create the dressing.
  4. Share leaves to the serving bowls, top with beets and feta.
  5. Sprinkle over with seeds, drizzle with dressing and enjoy.

Makes 4 – 6 servings.

More beet recipe ideas:

Smoked mackerel, beetroot and potato salad from Cooksister

Roasted Beetroot Penne from Pebble Soup

Chocolate macarons with beetroot chocolate fudge filling from Maison Cupcake

Chocolate, apple and beetroot bundt cake from Bellau Kitchen

Beetroot pkhali, or Georgian beet salad with walnuts and herbs from Nami-Nami

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Margot DOLEWSKA DYER ABOUT THE AUTHOR

Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.

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Comments

  1. […] then cool them down and store in airtight container to use during the week with my cereal, yogurts, salads or simply on a toast with honey… my favourite midnight snack […]

  2. Mmm, love these flavours together – and how funny that we posted a beetroot salad recipe in the same week :)) Great minds think alike ;)

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