Beetroot Chorizo & Feta Salad is a wonderful plate of tastes and textures. The beetroot brings a sweet earthy flavour, the chorizo is crisp and spicy and the feta brings a salty, creamy luxury to this simple salad plate.
5 from 6 votes
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Course lunch, Salad, Side Dish, supper
Cuisine British
Servings 2
Calories 470kcal
Equipment
Sharp knife
chopping board
Frying Pan
small bowl
fork
Measuring spoons
Ingredients
500gramsCooked beetroot
100gramsCooking chorizocubed
100gramsFetacrumbled or cubed
2tablespoonOlive oil
1tablespoonCider vinegar
1teaspoonHoney
¼teaspoonSalt
1Pinch of pepper
1tablespoonFresh mintroughly chopped
100gramsSalad leaves
Instructions
100 grams Cooking chorizo
Place the cubed chorizo into a hot frying pan and fry until golden and crisp. Take care that it doesn’t burn. Set aside to cool.
100 grams Salad leaves
Cover the plates with a variety of salad leaves.
500 grams Cooked beetroot
Slice the beetroot and lay it out on the leaves.
Divide the cooked chorizo between the two plates.
100 grams Feta, 1 tablespoon Fresh mint
Add the crumbled or cubed feta to the plate sprinkle with chopped mint.