4 Serves
31 Mins
Heat the olive oil in a frying pan over medium heat.
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Vitamin E
3 mg / 15 mgVitamin K
252 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
473 µg / 400 µgCalcium
262 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
1067 mg / 4,700 mgSodium
518 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
9 g / 28 gSugar
13 g / 50 gSaturated Fat
6 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Add the chopped shallot and sliced garlic to the pan and sauté until they become lightly golden and fragrant.
Stir in the dried rosemary and add the beetroot wedges, cooking for several minutes to allow the flavors to meld.
Remove the pan from the heat and allow the mixture to cool completely.
In a large bowl, combine the cooled beetroot wedges with fresh salad leaves and olives.
Drizzle the white vinegar over the salad and toss gently to coat.
Top with feta cheese cubes and season with salt and pepper to taste before serving.
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