Rashmi Sharma Having fresh vegetables for a meal after a long day at work is really reenergizing and gratifying which prompted creating this unique salad that contains baby kale and feta and not forgetting beetroot. This is a vegetarian meal that is ready in just a few minutes easy to prepare and makes a perfect feel-good meal with each serving being just below 500 calories while not compromising on the taste and flavor.
Feta, Baby Kale, and Beet Fattoush is a vibrant and healthy twist on the traditional Fattoush salad, which is a popular Middle Eastern dish known for its fresh vegetables, crisp lettuce, and crispy pieces of pita bread. In this variation, baby kale and beets replace some of the usual greens, and feta cheese adds a creamy, salty contrast. The addition of roasted or pickled beets gives the salad an earthy flavor, while the crunchy pita croutons add texture and a Middle Eastern flair.
Tips for a Perfect Feta, Baby Kale, and Beet Fattoush:
- Beet Preparation: You can use roasted or pickled beets depending on your preference. Roasted beets have a sweet, earthy flavor, while pickled beets will add a tangy contrast to the salad.
- Feta Cheese: For a creamier texture, use a full-fat feta cheese. You can also substitute with goat cheese if you prefer a milder flavor or use a vegan feta for a dairy-free option.
- Pita Chips: If you’re short on time, you can substitute store-bought pita chips, but homemade ones provide the best texture and flavor.
- Adding Other Vegetables: Feel free to get creative with other vegetables like bell peppers, radishes, or even thinly sliced carrots.
- Herbs: Fattoush traditionally uses parsley and mint, but you can also add basil or dill for extra flavor.
- Sumac: This is a tangy, slightly sour Middle Eastern spice. If you don’t have it, lemon zest can be a good alternative, although the flavor won’t be exactly the same.
Health Benefits:
- Baby Kale: A superfood packed with vitamins A, C, and K, baby kale is also high in fiber and antioxidants, which support digestion and overall health.
- Beets: Rich in iron, folate, and fiber, beets help improve blood circulation and support liver detoxification.
- Feta: Provides protein and calcium, and using it in moderation adds a creamy, satisfying texture to the salad.
- Olive Oil: A healthy fat that provides heart-healthy monounsaturated fats and antioxidants.
- Pita Chips: While they add a crunch and delicious texture, you can opt for whole wheat pita for a healthier choice.
Feta, Baby Kale And Beet Fattoush Recipe | What Is The Recipe Of Feta, Baby Kale And Beet Fattoush
Ingredients
- 1 pitta bread
- olive oil
- 1 tsp nigella seeds
- 30 gm baby kale
- 50 gm kale thick stalks discarded
- 400 gm vac-pac cooked beetroot cut into chunks
- 4 spring onions sliced
- small dill a small roughly chopped
- 200 gm feta pack roughly crumbled
- 1 lemon juiced
- 4 tbsp extra-virgin olive oil
- 2 tsp honey
- 1 tsp nigella seeds
- 1/2 tsp sumac
- ground cinnamon a pinch
Instructions
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Heat the oven to 200C/fan 180C/gas 6. Brush the pitta bread on both sides with 1 tsp oil and sprinkle with the nigella seeds. Bake in the oven for 10 minutes, turning halfway, until
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really golden and crisp.
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Whisk the dressing ingredients with some salt and pepper. Scatter the baby kale, kale, beetroot, spring onions, dill and feta over a salad platter.
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When the pitta is cool enough to handle, break into pieces and scatter over the salad, then drizzle over the dressing and use your hands to toss together, making sure all the leaves are coated in the dressing.
Conclusion:
This Feta, Baby Kale, and Beet Fattoush is a delicious, vibrant, and nutritious salad that combines earthy beets, the slight bitterness of kale, creamy feta, and crispy pita chips. The dressing ties all the ingredients together, making this a perfect dish for a light lunch or as a side salad for dinner. Its Middle Eastern-inspired flavors and fresh ingredients bring together a beautiful balance of textures and tastes, making it a healthy, satisfying option for any occasion!
