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Beetroot with Feta and Hazelnut

  • Timer Prep 15 min
    Cook 3 min
  • Chart 170.0 cal/
  • Chef hat Easy


Chop the flat-leaf parsley. Cut the ready-cooked beetroot into wedges. Crumble the feta cheese.


  1. 1 Heat the grill to high.
  2. 2 Spread out the hazelnuts on a baking tray and grill for 2-3 minutes until toasted, shaking the tray occasionally.
  3. 3 Leave to cool, rub to remove the skins, then chop.
  4. 4 Whisk together the olive oil, balsamic vinegar and mustard, season to taste with salt, pepper and a little honey, then stir through the parsley.
  5. 5 Put the beetroot into a bowl, pour over the dressing and toss.
  6. 6 Transfer to a serving dish, then sprinkle with the hazelnuts and feta cheese.
  • Average per serving
  • Calories 170.0kCal
  • Fat11.8g
  • Saturated2.2g
  • Salt0.6g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg