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Rødbedesalat med feta og pistacienødder – Salat med bagte rødbeder
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Beetroot salad with feta and pistachios

Recipe for beetroot salad with honey-roasted beetroot, rocket, feta and pistachios.
Course Salad, Side dish
Cuisine Danish
Nøgleord Autumn salad, Salad
Total Time 35 minutes
Servings 4 servings
Calories 296kcal

Ingredients

  • 700 g beetroot
  • 2 tbsp honey
  • 2-3 tbsp olive oil
  • 70 g rocket
  • 150 g feta
  • 30 g pistachios, chopped
  • Dried thyme
  • Salt and freshly ground pepper

Instructions

  • Peel the beetroot and cut it into rough chunks.
  • Spread the chunks on a baking tray, toss them with the honey and oil, and season with dried thyme, salt and freshly ground pepper.
  • Roast the beetroot in a preheated oven at 220°C, conventional (top and bottom heat), for about 25 minutes.
    Then leave it to cool for 5 minutes.
  • Arrange the rocket on a plate and top with the roasted beetroot, large chunks of feta and the chopped pistachios.
  • Drizzle a little oil over the top and season with freshly ground pepper before serving.

Nutrition

Calories: 296kcal | Carbohydrates: 31g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 477mg | Potassium: 716mg | Fiber: 6g | Sugar: 23g | Vitamin A: 504IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2mg