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Try our recipe for beetroot, herb and nutty grain salad with feta dressing, then try our beetroot, orange and feta salad, warm lentil, avocado and feta salad and smashed chickpea and feta salad. Now try more feta recipes.


Beetroot, herb and nutty grain salad with feta dressing recipe

  • 250g mixed grain pouch (such as quinoa, spelt and barley)
  • 4 spring onions
    sliced
  • 2 tbsp chopped walnuts
  • 2 tbsp chopped roasted almonds
  • Handful coriander
    roughly chopped
  • Handful mint
    roughly chopped
  • 1 lemon
    juiced
  • 1 tbsp extra virgin olive oil
  • 250g cooked beetroot
    cut into wedges

FETA DRESSING

  • 100g feta
    crumbled
  • 4 tbsp natural yogurt

Nutrition: per serving

  • kcal748
  • fat42.4g
  • saturates12g
  • carbs57.9g
  • sugars20.6g
  • fibre11.1g
  • protein28.2g
  • salt1.8g

Method

  • step 1

    To make the dressing, put the feta and yogurt in a blender and whizz until smooth – add just enough water to make a creamy dressing that can be drizzled.

  • step 2

    Put the grains in a bowl with the spring onions, nuts and most of the herbs (keep a little back to sprinkle at the end). Add the lemon juice and oil, season and toss together.

  • step 3

    Divide the grains between plates, top with the beetroot wedges and drizzle over the dressing. Sprinkle over the extra herbs to finish.

Next try our autumn salads.

Halved figs and salad leaves on a plate

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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