Chorizo And Feta Beetroot Salad Recipe

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Servings: 4


Cost per serving $1.02 view details
  • 1 pkt Chorizo sausages, (gluten free)
  • 750 gm Cooked beetroot, sliced into 2.5 mm (1/8 inch) thick rings (1lb 8oz)
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Gluten free wholegrain mustard
  • 90 ml Balsamic vinegar, (3 floz)
  • 1 dsh Tabasco
  • 1 tsp Caraway seeds, pounded with a little extra virgin olive oil
  • 1 sm Bunc fresh flat leaf parsley or possibly coriander
  • 2 sm Red onions, diced very small
  • 75 gm Feta cheese, crumbled (3oz) Coarse sea salt and freshly grnd black pepper Mixed salad leaves to serve


  1. Mix the oil, mustard, vinegar, Tabasco and carraway seeds into a thin dressing.
  2. Pour over the sliced betroot and leave for 1/2 hour in a cold place, for the flavours to develop.
  3. Before serving, fold in the coriander or possibly parsley, red onion, seasoning and sausage.
  4. Arrange the mix lettuce leaves onto a large plate or possibly serving dish and arrange the beetroot and sausage mix on the top, followed by the crumbled feta cheese.
  5. NOTES : A very simple and quick tasty supper.Ideal for hot summer eating.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 4 servings
Calories 193  
Calories from Fat 120 62%
Total Fat 13.52g 17%
Saturated Fat 5.66g 23%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 414mg 17%
Potassium 174mg 5%
Total Carbs 9.91g 3%
Dietary Fiber 0.6g 2%
Sugars 7.51g 5%
Protein 7.21g 12%
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