← All recipes

🍽️ Hazelnut-Crusted Feta with Beetroot and Nectarine

365 kcal · 30 min · 4 servings

Hazelnut-Crusted Feta with Beetroot and Nectarine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the beetroot into small cubes and place them in a large bowl.
  2. 2. Halve the shallot, peel it, and slice it into thin strips.
  3. 3. Wash the nectarines thoroughly, halve them, remove the pit, and slice them into wedges.
  4. 4. Wash the arugula and let it drain well.
  5. 5. Heat one tablespoon of oil in a pan over medium heat.
  6. 6. Sauté the shallot strips and nectarine wedges with a pinch of salt and sugar for about four minutes.
  7. 7. Add the sautéed shallot and nectarine to the beetroot in the bowl.
  8. 8. Spread the hazelnuts out flat on a plate.
  9. 9. Pat the feta dry with kitchen paper.
  10. 10. Cut the feta in half crosswise.
  11. 11. Roll the feta halves in the ground hazelnuts until they are coated all around.
  12. 12. Heat two tablespoons of oil in the same pan over medium heat.
  13. 13. Fry the feta on all sides for about four to five minutes until golden brown.
  14. 14. Add the arugula to the bowl with the beetroot and nectarines.
  15. 15. Toss everything with two tablespoons of olive oil, vinegar, salt, and pepper, and adjust the seasoning to taste.
  16. 16. Plate the salad and place the feta halves on top.
  17. 17. Serve the dish immediately and enjoy.

Nutrition per serving