Beetroot and Feta Salad
This salad makes a light and visually bright meal.
I came upon this recipe through the Australian chef, Jill Dupleix. It appealed to me because the beetroot is without vinegar, enabling the sweetness of this earthy vegetable to contrast with the salty feta.
It is very quick to assemble particularly if you purchase pre-cooked beetroots (no vinegar) that are readily available (to cook your own do not peel the beetroot before cooking: boil beetroots for about 45 minutes till soft; microwave in a little water for approx 10 minutes; or roast* in a cover pan with a little water for approximately 45 mins).
This salad is high protein making a nourishing lunch to which you can add a green salad for colour, texture and flavour.
Ingredients
Preparation: 10mins Cooking: 10-45 mins Serves: 2 as a light meal
3 beetroot, medium
100 gm (1 cup) feta
40 gm (1/4 cup) walnuts
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp cracked black pepper
Method
CUBE the beetroot, feta and break the walnuts.
RESERVING a few pieces of feta, toss the beets, feta and walnuts.
ADD lemon juice, olive oil, pepper and toss.
TOP with remaining feta.
Serve
As a light meal with green salad and crusty bread (GF choose suitable bread)
Notes
* Bake until tender, 45 – 60 mins @ 180 C/350 F/Gas 4
