Sesame Beetroot Salad with Feta
This vibrant beetroot salad is fresh, crunchy, and packed with colourful vegetables. Tossed in a sesame dressing and finished with salty, creamy feta, it makes a great lunch or side dish.
Substitute:
- No lime? Use lemon juice instead.
- No cucumber? Radishes would work here.
- No feta? Goat's cheese makes a good swap.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
250 g beetroot (grated)
30 g fresh coriander (chopped)
180 g cucumbers (thinly sliced)
½ red onion (thinly sliced)
1 tbsp sesame seeds
60 g feta (crumbled)
For the dressing:
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp lime juice
salt & pepper (to taste)
Recipe:
In a large bowl, add the grated beetroot, sliced cucumber, red onion and chopped coriander.
In a small bowl, whisk together the sesame oil, olive oil, lime juice, a generous pinch of both salt and pepper, until smooth.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Dish up the salad on a serving plate and top with the white sesame seeds and crumbled feta. Serve immediately, or you can chill for 10-15 minutes before serving so the flavours really get to know one another.
How to store
Store the salad in an airtight container, in the fridge, for up to 2 days. If making ahead, keep the dressing and toppings (feta and sesame seeds) separate and combine just before serving. This helps the cucumber stay crisp and the feta fresh. If already dressed, the salad is still delicious the next day, but the beetroot will soften slightly and release some liquid. Simply give it a quick toss before serving.
