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
- 10 mins preparation
- 30 mins cooking
- 20 mins marinating
- Serves 4
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Ingredients
- 3 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1/2 red onion, thinly sliced
- 3 beetroot large or 4 medium, peeled, cut into 2-3cm cubes
- olive oil, for cooking
- 1/2 cup raw almonds, chopped
- 3 clove garlic, chopped
- 1 tablespoon ground sumac
- 1/2 teaspoon chilli flakes
- 120 gram baby spinach and/or baby beetroot leaves
- 4-5 medjool dates (or 6-8 regular dried dates), chopped
- 75-100g feta, crumbled
- extra virgin olive oil for dressing salad
Method
- 1Preheat oven to 200°C. Line an oven tray with baking paper.
- 2In 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.
- 3On 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.
- 4Heat 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.
- 5When 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.
Notes
- 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.
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