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Injera Salad with Roasted Beets, Feta, and Berbere Vinaigrette
A vibrant and flavorful salad combining the earthy sweetness of roasted beets, the tang of feta, crunchy nuts, and the unique texture of crumbled injera, all brought together with a spicy berbere-infused vinaigrette.
Prep Time
20 minutes
Total Time
60 minutes
Calories
495
Level
Medium
Yields
4 servings
Cost
£2.41
Ingredients
Servings
4
4mediumBeets(scrubbed and trimmed)
£1.20
3tablespoonsOlive Oil(divided)
£0.35
0.5teaspoonSalt(divided)
£0.01
0.3teaspoonBlack Pepper(divided)
£0.02
2large piecesInjera(slightly stale is best)
£3.00
4ouncesFeta Cheese(crumbled)
£1.75
0.5cupWalnuts or Pecans(chopped)
£1.50
5ouncesMixed Greens(or other salad greens)
£1.20
2tablespoonsLemon Juice(freshly squeezed)
£0.20
1teaspoonBerbere Spice Blend(adjust to taste)
£0.25
1teaspoonHoney(or maple syrup)
£0.10
1cloveGarlic(minced)
£0.05
Total Cost
£9.63
£2.41 per serving
The Method
- 1
Preheat oven to 400°F (200°C). Wrap each beet in foil with 1 teaspoon of olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Bake for 30-45 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and cut into wedges.
- 2
While beets are roasting, tear the injera into bite-sized pieces. Toss with 1 tablespoon of olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread on a baking sheet and bake for 10-15 minutes, or until lightly crispy. Let cool.
- 3
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, berbere spice, honey, and minced garlic. Season with salt and pepper to taste.
- 4
In a large bowl, combine the mixed greens, roasted beets, crumbled injera, feta cheese, and walnuts/pecans.
- 5
Drizzle the berbere vinaigrette over the salad and toss gently to combine.
- 6
Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (280g)
495 kcal / 2071 kJ
Carbs
37g
14% of RDA
Fat
33g
47% of RDA
Protein
15g
30% of RDA
Detailed Breakdown
Fibre
8 g
27% of RDA
Sugar
14 g
16% of RDA
Sodium
460 mg
20% of RDA
Saturated Fat
7 g
35% of RDA
Chef's Tips
Roasting the beets a day ahead can save time.
If you don't have berbere spice, you can substitute with a mix of paprika, chili powder, ginger, and garlic powder.
For a richer flavor, toast the walnuts/pecans in a dry skillet for a few minutes before adding them to the salad.
Cooking Equipment
Oven
Baking Sheet
Whisk
Mixing Bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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