Salad: Beetroot Salad With Feta, Green Beans & Pine Nuts Recipe

Posted by
Rate It!
Salad: Beetroot Salad With Feta, Green Beans & Pine Nuts
Add your photo!
Ingredients
10
Count
Nutrition
247
Calories
Total time
50
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place the pine nuts (or hazelnuts) on non-stick foil under the grill and cook until brown - this will only take a few minutes, and they do need watching carefully as they can easily burn if left too long. Remove from under the grill and allow to cool. Prepare the beetroot by trimming and washing the leaves and scrubbing the bulbs.
  2. Bring a saucepan of water to the boil, place the beetroot in the water then return to the boil, cover and reduce the heat. Simmer the beetroot until tender. (This will probably take around 30 minutes. Pierce with a knife to test that it is tender right through to the middle.).
  3. Once tender, remove from the pan, drain and leave until to cool enough to handle then peel off the skins (I like to wear kitchen gloves for this so that my hands aren’t stained deep purple all day) and cut into wedges.
  4. Meanwhile, boil the green beans for 2 – 4 minutes (they should be tender but still crisp). Place a sieve or colander over a bowl large enough to accommodate the water from the saucepan. Tip the beans into the sieve and reserve the hot water.
  5. Then turn the green beans out of the sieve into a bowl of ice-cold water (this will arrest the cooking process and the beans will retain their vibrant green colour).
  6. Return the hot water in to the saucepan and bring back to the boil. Add the beetroot leaves/baby spinach and cook briefly. Once tender, drain in the same manner as the green beans, and again - plunge into a bowl of cold water, then drain again (or, if you have a salad spinner, spin them until dry enough to serve).
  7. Make the dressing by placing the vinegar, oil, garlic, capers, and salt and pepper in a seal-tight jar and shaking to combine.
  8. The salad can either be served warm or cold. If you decide to serve it cold, keep all the ingredients separate whilst cooling or the beetroot colour runs into the green beans and cheese.
  9. To serve: place the leaves on 4 salad servers, carefully place beetroot wedges on top then arrange the green beans among and on top of the beetroot. Lastly, crumble the feta cheese over the salad and drizzle with the salad dressing.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 246.94 Kcal (1034 kJ)
Calories from fat 127.03 Kcal
% Daily Value*
Total Fat 14.11g 22%
Cholesterol 22.25mg 7%
Sodium 537.5mg 22%
Potassium 964.27mg 21%
Total Carbs 20.92g 7%
Sugars 20.44g 82%
Dietary Fiber 6.84g 27%
Protein 9.97g 20%
Vitamin C 19.5mg 32%
Iron 200.9mg 1116%
Calcium 196.5mg 20%
Amount Per 100 g
Calories 70.58 Kcal (296 kJ)
Calories from fat 36.31 Kcal
% Daily Value*
Total Fat 4.03g 22%
Cholesterol 6.36mg 7%
Sodium 153.62mg 22%
Potassium 275.6mg 21%
Total Carbs 5.98g 7%
Sugars 5.84g 82%
Dietary Fiber 1.95g 27%
Protein 2.85g 20%
Vitamin C 5.6mg 32%
Iron 57.4mg 1116%
Calcium 56.2mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top