Beetroot and Feta Salad

Beetroot and Feta Salad

In our house, up until fairly recently, beetroot had always been pickled in vinegar, either sliced or small whole ones and only eaten with a salad. I wasn’t a big fan when I was younger, but I guess we get to like more sour foods as we get older and I certainly did.

I have been growing my own beetroot for a few years now and have never pickled them, but instead I always roast them and found them great when eating slabs of grilled meat from the barbeque.

Anyway this year I saw a recipe on Jamie’s 30 minute meals for a Beetroot and Feta Salad and it looked totally awesome so I thought I would give it a bash. It’s so simple and if you haven’t got your own beets you can buy them ready cooked and vacuum packed.

Serves 6:

Ingredients:

  • 1 pack ready cooked beetroot
  • balsamic vinegar to taste
  • Extra virgin olive oil
  • Salt and crushed black pepper to season
  • 1/2 tspn of crushed chillies
  • Juice from 1/2 a lemon
  • Handful of fresh flat-leaf parsley
  • Approx. 50g Feta cheese or any other white crumbly cheese

Preparation method:

to prepare the Beetroot and Feta Salad, grate the beetroot in a food processor or with a box grater into a bowl and pour in a couple of tablespoons of balsamic vinegar and a drizzle of extra virgin olive oil.

Squeeze in the juice of ½ a lemon.

Finely chop a good handful of parsley and add most of it to the bowl, stir and season with salt pepper and chilli. Pour this into a nice serving bowl, scatter the rest of the parsley
over the top then crumble over the feta.

Drizzle with extra virgin olive oil and serve.

Enjoy!