Rashmi Sharma This Beetroot, Squash, and Feta Salad is a vibrant and hearty dish that balances the earthy flavors of roasted beets and squash with the tanginess of feta cheese. The addition of fresh herbs and a zesty dressing elevates the salad, making it a perfect side dish or a light meal for lunch or dinner.
Beetroot, Squash And Feta Salad Recipe | What Is The Recipe Of Beetroot, Squash And Feta Salad
Ingredients
- 400 gm butternut squash peeled and cut into chunks
- 400 gm beetroot peeled and cut into chunks
- olive oil
- 100 gm frozen peas
- 250 gm steamed brown basmati rice pouch
- 4 spring onions finely chopped
- 1 lemon juiced
- handful mint a handful of leaves
- handful flat-leaf parsley a of leaves
- 50 gm baby spinach
- 200 gm feta block crumbled
- 2 tbsp mixed seed
Dijon Dressing:
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp caster sugar
Instructions
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Heat the oven to 190C/fan 170C/gas 5. Put the squash and beets separately onto a large baking sheet with a little foil barrier to stop the beets bleeding into the squash.
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Drizzle with 1 tbsp olive oil and season well. Roast for 30 minutes or until tender. Leave to cool.
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Put the peas in a bowl and pour over boiling water to cover. Leave for 3 minutes then drain.
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Whisk together the dressing ingredients.
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Heat the rice pouch following pack instructions, then tip into a bowl.
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Add the spring onions, lemon juice and drained peas, then stir and leave to cool.
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Stir in half the herbs and divide between 4 plates.
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Top with the spinach, roasted veg, feta, seeds, the rest of the herbs and drizzle with the dressing.
Serving Suggestions:
- As a Main: This salad makes for a light but filling main dish when paired with a slice of crusty bread or a side of grilled chicken, salmon, or tofu.
- Side Dish: It’s a perfect side dish for any protein-based main course, such as roasted chicken, grilled lamb, or seared steak.
- With a Quinoa or Couscous Base: For a heartier meal, serve it over quinoa or couscous to add more texture and protein.
Tips & Variations:
- Roasting Variations: You can mix up the vegetables by adding other root vegetables like carrots or sweet potatoes for extra color and flavor.
- Cheese Variations: If you don’t have feta, goat cheese or even ricotta salata works great as a substitute for a creamy and tangy flavor.
- Herbs: Feel free to use fresh thyme or rosemary in the dressing or toss some into the roasting vegetables for added flavor.
- Vegan Option: To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based feta or avocado for creaminess.
- Add Crunch: For extra crunch, top the salad with toasted sunflower seeds or pumpkin seeds.
Why You’ll Love This Salad:
- Balanced Flavors: The earthy sweetness of the beets and butternut squash pairs perfectly with the creamy, salty feta cheese, while the dressing adds a nice tang to the mix.
- Nutrient-Packed: Full of fiber, vitamins, and healthy fats, this salad is as nutritious as it is delicious.
- Versatile: It’s a great side dish for any occasion or can be enjoyed as a main meal. The combination of roasted vegetables, creamy cheese, and crunchy walnuts makes it satisfying and filling.
- Seasonal: Perfect for fall and winter, when root vegetables like beets and squash are in season, but it’s delicious any time of year.
This Beetroot, Squash, and Feta Salad is the ultimate feel-good dish, packed with vibrant colors and bold flavors. It’s perfect for special occasions, meal prep, or just as a delicious side to your everyday meals. Enjoy! 🥗🍠🧀
