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, have never pickled them 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.
- 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
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.