Beetroot, Asparagus, and Feta Salad
Salads • World
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 10 oz
- Beetroot 20 oz
- Lemon Zest 1 tablespoon
- Green onions 2 stalks
- Watercress 5 oz
- Green basil leaves 20 pieces
- Feta cheese 15 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.
Step 5
Gently toss, transfer to a serving dish. Crumble the feta cheese and drizzle with the remaining dressing.
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