Beetroot, Asparagus, and Feta Salad

Salads | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Beetroot, Asparagus, and Feta Salad

Ingredients

Fresh oregano leaves - ½ cup
Minced garlic - 1 clove
Lemon Juice - 1 tablespoon
Olive Oil - 4 tablespoons
Asparagus - 8.8 oz
Beetroot - 17.6 oz
Lemon Zest - 1 tablespoon
Green onions - 2 stalks
Watercress - 3 oz
Green basil leaves - 20 pieces
Feta cheese - 14.1 oz

Step by Step guide

Step 1

For the dressing: blend oregano, a pinch of salt, and garlic in a food processor until a paste forms. Add lemon juice and blend until smooth. Stir in olive oil and season. Cover and refrigerate.

Step 2

Two hours before serving, bring salted water to a boil in a pot, add asparagus, and cook for 3 minutes. Drain and cool under cold water. Cover and keep in a cool place.

Step 3

Cut the beetroot into wedges. Place the beetroot in a large bowl. Add lemon zest and green onions, cover, and keep in a cool place.

Step 4

Mix the watercress with the beetroot. Add asparagus, season with freshly ground black pepper. Taste before adding salt, as the cheese is quite salty. Drizzle with half of the dressing.