Jacksons - Magazine - Page 9
BEETROOT & FETA
WHOLEGRAIN SALAD
A
fter a good run or jog, it’s important to refuel
with something nutritious, satisfying, and
packed with seasonal goodness. This Beetroot &
Feta Wholegrain Salad ticks every box: it’s rich in
complex carbohydrates, protein, and essential
micronutrients—ideal for aiding recovery without
undoing your hard work.
WHY IT WORKS FOR RUNNERS
Beetroot is in peak season in July and is a runner’s
favourite thanks to its naturally occurring nitrates,
which may help improve endurance and blood flow.
Wholegrains offer sustained energy release, while feta
provides muscle-repairing protein and a salty kick to
replace electrolytes lost through sweat. Pumpkin seeds
add a crunch of magnesium and zinc—essential
minerals for uscle function and recovery.
INGREDIENTS
200g cooked wholegrain couscous, bulgur
wheat or quinoa
2 medium cooked beetroot (not pickled),
chopped
100g feta cheese, crumbled
A handful of seasonal baby spinach or rocket
1 tbsp pumpkin seeds
A small bunch of fresh mint, chopped
Juice of half a lemon
1 tbsp extra virgin olive oil
Sea salt and black pepper to taste
METHOD
Prepare your wholegrain base and allow it to cool
slightly.
In a large bowl, mix in the beetroot, crumbled feta, and
greens.
Sprinkle over the pumpkin seeds and chopped mint.
Dress with lemon juice and olive oil, season to taste, and
toss gently.
This dish can be made in advance and stored in the
fridge, making it a perfect post-run lunch or light
dinner during the warmer months. Serve chilled or at
room temperature for maximum flavour and freshness.
LIFESTYLE MAGAZINE
9
