Yield: 4 people
SUMMER SALAD WITH HONEYDEW, BEETROOT, FETA
An easy recipe with roasted beetroot, honeydew, Feta that is beautiful, nutritious, and a perfect dish to any meal.
Ingredients
SALAD
- 1 kg beetroot, peeled and cut into 8 pieces, (or 5 small-medium beetroots)
- 1-2 tbsp coconut oil
- 1 tsp cayenne pepper
- 10-20 mint leaves
- ½ honeydew, scooped or cubed, green melon
- 2 shallots, thinly sliced
- 1 cup feta or vegan cheese, crumbled
- 2 tbsp roasted pine nuts, pecan and pumpkin seeds, (or any other nuts)
- Himalayan salt and fresh ground pepper to taste
CITRUS DRESSING
- 1½ tbsp olive oil
- 1 tbsp Apple cider vinegar
- 2 tbsp fresh squeezed lime
- 1 tsp maple syrup
- Himalayan salt and fresh ground pepper
Instructions
SALAD
- Preheat the oven 195C (fan).
- Peel and cut each beetroot into 8 wedges and arrange in a large roasting pan.
- Coat them with 1 Tbsp of coconut oil using a brush. Season well with cayenne pepper, salt and black pepper.
- Roast for 40 minutes or until glazed (mixing from time to time).
- In the meantime, scoop or cube honeydew. Place in the fridge to be chilled.
- Roast the pine nuts, pecan, and pumpkin seeds in a pan for 2 to 4 min. Set aside.
- Slice shallots very thinly. Set aside.
- If you buy a block of feta (vegan or regular), run it under cold water for 15 seconds. Use a fork or your hands to break up the feta into small pieces (1 cup). Set aside.
CITRUS DRESSING
- Mix well all the ingredients together.
ASSEMBLE THE SALAD
- When the beetroot wedges are ready, remove them from the oven. Arrange the beetroot wedges in 4 plates or bowls. (If desired, you can first let the beetroot wedges cool down and refrigerate them until fully cold and fresh.)
- Then add the honeydew pieces on top of the beetroot wedges, and sprinkle the crumbled feta, some shallots, mint leaves, and pine nuts.
- Drizzle with the dressing and serve immediately.
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