Beetroot is a delicious vegetable when cooked from scratch. However, the simple mention of beetroot scares most for fear of spilling it on yourself and subsequently battling the stain. Try this delicious beetroot and feta salad, perfect on cool rainy nights with a piece of seared meat.
Beetroot & Feta Salad
Serves: 4, halve for 2
- 4 fresh beetroots, topped. Save the leaves for serving
- 1 garlic bulb cut into quarters
- 4 sprigs of rosemary
- 200g mixed mesclun salad leaves
- 200g rocket leaves
- 1/2 small red onion, finely sliced
- 1 cup fresh walnuts
- 100g goats cheese or feta
- 1 tablespoon hot, french dijon mustard
- Red wine or tart balsamic vinegar
- 50-100g Parmigiano Reggiano finely grated
- Salt & pepper
Cooking
Scrub beets and wrap individually in 2 layers of foil, pop in garlic, salt & pepper and 1 sprig of rosemary. Wrap tightly with small opening left at top to prevent juices leaking. Bake in moderate oven for 45 minutes. After cooking, allow to cool. Use the foil to rub off beet skin.
Dressing
Place 1 tablespoon mustard, salt & pepper and a dash of vinegar or balsamic into jar. Shake until combined. Pour in olive oil so ratio is 1/3 oil to 2/3 mustard 7 vinegar dressing. Shake again, vigorously!
Assembly
Place quartered beets atop washed salad sleeves. Scatter red onion, walnuts and pieces of feta or goat's cheese. Drizzle dressing and sprinkle parmesan to taste.
Delicious served with toasted turkish slices!
STAIN REMOVAL
Learn how to remove the following stains with our handy go-to A-Z Guide
Love Toni-Maree xx
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