This salad is pure perfection—sweet, tangy, crunchy, and packed with textures that’ll have you coming back for more. Inspired by a dish from a restaurant in Bath, this recreation has become one of the best salads ever. Trust me, every ingredient here works together to make it unforgettable.
The earthy beetroot, tangy feta, and toasted pine nuts combine beautifully with a hint of sweetness from honey, a touch of crunch from seasoned breadcrumbs, and a refreshing pop of mint. Restaurant-quality flavours, made simple at home.
Beetroot & Feta Salad
Ingredients
For the salad
- 1 raw beetroot peeled
- handful of pickle cabbage
- 20-30 g toasted pine nuts
- 50 g feta cheese
- 1-2 tbsp extra virgin olive oil
- 1 tbsp honey
- mint leaves
For the breadcrumb
- 1 slice of dry bread
- 1 tsp garlic powder
- 1 tsp Italian herbs
- 1/4 tsp salt
Instructions
- Grate the beetroot and add to a bowl along with the pickle cabbage.
- Add oil and honey and mix.
- In the meantime toast the pine nuts in a pan until nice and golden.
- Make a quick breadcrumb with the breadcrumbs ingredients. I have added these ingredients to a blender to create the breadcrumbs.
- Assemble the plate: add the salad, crumble feta, pine nuts, breadcrumbs and mint leaves.
- This recipe has a few bits in it but each part it’s necessary to create this dish, so don’t skip anything.. trust me, it will be worth it!