Beetroot, Mint, Fennel and Feta Salad |
Favourites 29
Total Time: 10 Minutes
Serves 2


  • 2 tbsp of honey
  • 3 tbsp of lemon juice
  • 9 tbsp of extra-virgin olive oil
  • 2 heads of fennel
  • 2 handfuls of fresh mint leaves
  • 3 lemons
  • 300g of feta, crumbled
  • 800g of cooked beetroot, sliced
  • Salt and freshly ground black pepper


  1. In a small bowl, whisk together the honey, lemon juice and olive oil. Season with salt and pepper and set aside.
  2. Trim the base and top of each fennel head and halve them. Slice as finely as you can into shreds and place in a large mixing bowl with the mint.
  3. Peel the lemons, then halve lengthways and finely slice into half-moons. Discard any seeds and add the lemon slices to the fennel. Toss in half the lemon and honey dressing, then crumble in the feta.
  4. Place the beetroot in a separate bowl. Toss in the remainder of the dressing and season to taste. Gently mix the two salads together and serve.

The Modern Cheesemaker by Morgan McGlynn, White Lion Publishing, £25.00

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