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Root vegetable and feta salad

  • Preparation Time30 mins
  • Serves4
  • DifficultyEasy
1 clove garlic, finely chopped
Salt
60ml red wine vinegar
120ml extra-virgin olive oil
450g baby carrots and golden beetroot (as many varieties as you can find), sliced paper thin
1 red onion, sliced thin and soaked in ice water for 10 minutes
1 small (110g) cucumber, thinly sliced
120g crumbled barrel-aged feta
5g chopped fresh dill
5g fresh mint, torn
Freshly ground black pepper
1) Put the garlic and a pinch of salt in a large mixing bowl. Add the vinegar and slowly whisk in the oil.

2) Add the carrots and beetroot, onion, cucumber, feta, dill, and mint. Gently toss. Add salt and pepper, to taste. Transfer to a large platter and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representatio

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