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Beetroot Feta Salad

 
One serving costs about $2.4

$2.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,gluten-free,gluten free,lacto ovo vegetarian salad
spoonacular Score:35%

Spoonacular Score: 35%

 

Need a gluten free, primal, and vegetarian side dish? Beetroot Feta Salad could be a tremendous recipe to try. One serving contains 304 calories, 9g of protein, and 25g of fat. For $2.38 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. If you have wine vinegar, rosemary, feta cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. Try Feta & beetroot salad, Fig, Beetroot & Feta Salad, and Beetroot, feta & asparagus salad for similar recipes.

Ingredients

Servings:
1 cup
1 cup beetroot
beetroot
1 Tbsp
1 Tbsp cooking oil
cooking oil
0.5 tsps
0.5 tsps dried rosemary
dried rosemary
3.53 oz
3.53 oz feta cheese
feta cheese
1 clove
1 clove garlic
garlic
2 Tbsps
2 Tbsps olive oil
olive oil
2 Tbsps
2 Tbsps red wine vinegar
red wine vinegar
2.12 oz
2.12 oz salad mix
salad mix
some
some black salt and pepper
black salt and pepper
1
1  shallot
shallot
1 cup beetroot
1 cup
beetroot
1 Tbsp cooking oil
1 Tbsp
cooking oil
0.5 tsps dried rosemary
0.5 tsps
dried rosemary
3.53 oz feta cheese
3.53 oz
feta cheese
1 clove garlic
1 clove
garlic
2 Tbsps olive oil
2 Tbsps
olive oil
2 Tbsps red wine vinegar
2 Tbsps
red wine vinegar
2.12 oz salad mix
2.12 oz
salad mix
some black salt and pepper
some
black salt and pepper
1  shallot
1
shallot

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Heat the olive and Mazola oils in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Stir in the dried rosemary, tip in the beetroot wedges, and stir for a few minutes, allowing the flavours to develope. Remove from the heat and leave to cool.
  2. Take out the beetroot wedges and put them into a salad dish together with the salad leaves. Pour the vinegar dressing over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the feta cheese cubes and taste for salt and pepper.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.39
Ingredient
1 cup beetroot
1 tablespoon cooking oil
100 grams feta cheese
1 clove garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
60 grams salad mix
1 shallot
Price
$0.76
$0.04
$2.36
$0.07
$0.33
$0.15
$0.94
$0.14
$4.78

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
365 Calories
8g Protein
31g Total Fat
12g Carbs
6% Health Score
Limit These
Calories
365
18%

Fat
31g
49%

  Saturated Fat
9g
62%

Carbohydrates
12g
4%

  Sugar
7g
8%

Cholesterol
44mg
15%

Sodium
815mg
35%

Get Enough Of These
Protein
8g
18%

Vitamin B2
0.47mg
28%

Calcium
270mg
27%

Folate
105µg
26%

Vitamin E
3mg
22%

Phosphorus
218mg
22%

Manganese
0.35mg
18%

Vitamin B6
0.34mg
17%

Vitamin C
11mg
14%

Vitamin B12
0.85µg
14%

Vitamin K
14µg
14%

Zinc
1mg
12%

Selenium
8µg
12%

Vitamin A
575IU
12%

Potassium
357mg
10%

Fiber
2g
9%

Magnesium
32mg
8%

Vitamin B1
0.12mg
8%

Iron
1mg
8%

Vitamin B5
0.67mg
7%

Copper
0.1mg
5%

Vitamin B3
0.92mg
5%

Vitamin D
0.2µg
1%

covered percent of daily need

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