Salads

Beetroot, spiced almond, date and feta salad

Nadia Lim's beetroot salad recipe is a stunner. Punctuated with crunchy almonds, sweet dates, creamy feta and lightly pickled onions, it's the perfect side dish to see you through summer
Beetroot, spiced almond, date and feta salad
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Ingredients

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.
2.In a bowl, mix vinegar and sugar. Add onion and toss to coat. Set aside in the fridge to marinate for about 20 minutes while you prepare the rest of the salad.
3.On the lined tray, toss beetroot with a good drizzle of olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender.
4.Heat a drizzle of olive oil in a frying pan. Cook almonds and garlic for about 2 minutes until golden. Turn off heat and mix in sumac and chilli.
5.When ready to serve, drain red onion (reserve vinegar) and toss with salad leaves, beetroot, almonds, dates and feta. Dress with extra virgin olive oil and some reserved vinegar.
  • Serves 4-6. – Sumac is a reddish purple powder made by grinding up dried berries from the shrub of the same name. It has a tart flavour (much like lemon) and adds a lemony taste to many Middle Eastern dishes. I recommend you try to seek some out, but if you can’t find it you can substitute it with a little lemon zest or leave it out altogether from this recipe.
Note

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