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Scallion and Beet Fetoush Salad

Scallion and Beet Fetoush Salad
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Scallion and Beet Fetoush Salad

Scallion and Beet Fetoush Salad

This scallion and beet fetoush salad is a great spring salad, made with fresh ingredients, our balsamic vinegar, and tons of more ingredients to bring it great flavor.

Yields2 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

Ingredients

For the Salad:
 4 yellow beets
 2 whole scallions, chopped
 2 tbsp Colavita Extra Virgin olive oil
 1 piece Lebanese bread (flat bread)
 2 cucumbers, quartered (use the Lebanese cucumber - small ones - if you can find)
 reserved beet greens, rinsed and chopped
 fresh mint or parsley
 Colavita Sun-dried tomatoes
 sumac
 salt and pepper to taste
 ½ cup feta cheese
For the Dressing:
 3 tbsp Colavita Extra Virgin Olive Oil
 4 tbsp Colavita Balsamic Vinegar
 salt and pepper
 Optional: drizzle of Colavita Balsamic Glaze

Directions

1

Heat oven to 400°F degrees.

2

Remove the stems from the beets as well as the small root. Make sure to reserve the greens.

3

Wrap each beet loosely in aluminum foil. Place them on a baking sheet and roast in the oven until soft, about 30-40 minutes. Remove from the oven and allow to cool.

4

Once cool, peel and chop them.

5

While the beets are cooking, place the flat bread in the oven for 5 mins, or until crispy.

6

Remove the bread chop it into small squares. Set aside.

7

Chop and rinse the beet greens and place them in a large salad bowl.

8

Combine all the other ingredients in the bowl, and sprinkle with a pinch of sumac, salt and pepper.

9

For the dressing, combine the all the ingredients except the glaze. Pour the dressing over the salad. Drizzle with Balsamic Glaze if desired.

Ingredients

For the Salad:
 4 yellow beets
 2 whole scallions, chopped
 2 tbsp Colavita Extra Virgin olive oil
 1 piece Lebanese bread (flat bread)
 2 cucumbers, quartered (use the Lebanese cucumber - small ones - if you can find)
 reserved beet greens, rinsed and chopped
 fresh mint or parsley
 Colavita Sun-dried tomatoes
 sumac
 salt and pepper to taste
 ½ cup feta cheese
For the Dressing:
 3 tbsp Colavita Extra Virgin Olive Oil
 4 tbsp Colavita Balsamic Vinegar
 salt and pepper
 Optional: drizzle of Colavita Balsamic Glaze

Directions

1

Heat oven to 400°F degrees.

2

Remove the stems from the beets as well as the small root. Make sure to reserve the greens.

3

Wrap each beet loosely in aluminum foil. Place them on a baking sheet and roast in the oven until soft, about 30-40 minutes. Remove from the oven and allow to cool.

4

Once cool, peel and chop them.

5

While the beets are cooking, place the flat bread in the oven for 5 mins, or until crispy.

6

Remove the bread chop it into small squares. Set aside.

7

Chop and rinse the beet greens and place them in a large salad bowl.

8

Combine all the other ingredients in the bowl, and sprinkle with a pinch of sumac, salt and pepper.

9

For the dressing, combine the all the ingredients except the glaze. Pour the dressing over the salad. Drizzle with Balsamic Glaze if desired.

Scallion and Beet Fetoush Salad

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