Recipe for Chorizo and Feta Beetroot Salad 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
1 pkt Chorizo sausages, (gluten free)
750 gm Cooked beetroot, sliced into 2.5 mm (1/8 inch) thick rings (1lb 8oz)
1 tbl Olive oil
1 tbl Gluten free wholegrain mustard
90 ml Balsamic vinegar, (3 floz)
1 dsh Tabasco
1 tsp Caraway seeds, pounded with a little olive oil
1 sm Bunc fresh flat leaf parsley or coriander
2 sm Red onions, diced very small
75 gm Feta cheese, crumbled (3oz)
Coarse sea salt and freshly ground black pepper
Instructions:
Instructions: Mix the oil, mustard, vinegar, Tabasco and carraway seeds into a thin dressing.

Pour over the sliced betroot and leave for 1/2 hour in a cool place, for the flavours to develop.

Before serving, mix in the coriander or parsley, red onion, seasoning and sausage.

Arrange the mix lettuce leaves onto a large plate or serving dish and arrange the beetroot and sausage mixture on the top, followed by the crumbled feta cheese.

NOTES : A very simple and quick tasty supper.Ideal for warm summer eating.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Chorizo and Egg Sandwich   ::   Chorizo and Lentils   ...