Crunchy raw beetroot salad with feta & pear
When most people think about beetroot in salads, they think of big vinegary crinkle-cut chunks from a jar and immediately say no! But remember, beetroots are only vinegary when they're pickled. When simply boiled or roasted they are juicy and sweet as you like. Raw beetroot is amazing in salads, giving you a deep, earthy, minerally flavour, lots of crunch and, of course, incredible colours! Did you know you can get golden and stripy beetroot as well as purple? Have a look next time you're at a farmers' market or buy some seeds and grow a few yourself.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 good-sized beetroots, different colours if possible, scrubbed, peeled and cut into fine matchsticks
- 3 ripe pears, peeled, cored and cut into matchsticks
- 1 lemon oil dressing recipe
- sea salt
- freshly ground black pepper
- 200 g feta cheese
- 1 small bunch fresh mint, smallest leaves picked
- 1 large handful sunflower seeds, optional