Beetroot, spiced almond, date and feta salad
This salad has so many tasty flavours in it, and is great as a side dish or on its own for lunch. The feta could be swapped for goats cheese for extra decadence.
Marinating the onion for this recipe in a little vinegar and sugar is key to this salad! It softens the onion and gives it a nice pickled flavour, which is delicious with creamy feta, roast beetroot and spiced almonds.
Sumac is a reddish purple powder made by grinding up dried berries from the shrub of the same name. It has a tart flavour (much like lemon) and adds a lemony taste to many Middle Eastern dishes. I recommend you try to seek some out, but if you can’t find it you can substitute it with a little lemon zest or leave it out altogether from this recipe.
- red wine vinegar 3 tablespoons
- sugar 1 teaspoon
- red onion ½, thinly sliced
- beetroot 3 large or 4 medium, peeled, cut into 2-3cm cubes
- olive oil for cooking
- raw almonds ½ cup, chopped
- garlic 3 cloves, chopped
- ground sumac 1 tablespoon
- chilli flakes ½ teaspoon
- baby spinach and/or baby beetroot leaves 120g
- medjool dates 4-5 (or 6-8 regular dried dates), chopped
- feta 75-100g, crumbled
- extra virgin olive oil for dressing salad
Preheat oven to 200°C. Line an oven tray with baking paper.
- In a bowl, mix vinegar and sugar. Add onion and toss to coat. Set aside in the fridge to marinate for about 20 minutes while you prepare the rest of the salad.
- On the lined tray, toss beetroot with a good drizzle of olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender.
- Heat a drizzle of olive oil in a frying pan. Cook almonds and garlic for about 2 minutes until golden. Turn off heat and mix in sumac and chilli.
- When ready to serve, drain red onion (reserve vinegar) and toss with salad leaves, beetroot, almonds, dates and feta. Dress with extra virgin olive oil and some reserved vinegar.