Photo: Anna Pelzer
Beetroot, pea & feta salad
8 ingredients
15 min + 5 min
Serves 2
openrecipes
It's easy to make a great low-calorie meal when early summer ingredients are this good
Estimated Nutrition (whole recipe, rough)
322
Calories
8g
Protein
23g
Fat
20g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 80g bag salad leaves
- 6 cooked baby beetroot , quartered
- 250g sugar snap peas
- 100g feta cheese , sliced thinly
- 1 tbsp wholegrain mustard
- 1 tbsp white wine vinegar
- 1 tbsp extra-virgin olive oil
- 1 tbsp chopped dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes