Saturday, 12 December 2009

Want to make a beetroot salad?

Having picked our lovely fresh beetroot while still small, I made the following salad. You might like to try it and let us know what you think!


Bunch small sized beetroot (enough for your hungry friends, say 4-6 small ones each).

Zest of half an orange.

Juice of half an orange (double if making large salad).

Handful of fresh flat leaf parsley.

Half handful of fresh mint.

Good feta cheese (goats feta is ideal), depending on your taste for cheesiness.

Good light olive oil.

Red wine vinegar (optional).

Salt and cracked black pepper for seasoning.


Clean beetroot add to saucepan with water and sprinkle of salt and bring to a gentle boil. Cook until just soft when pierced.

Drain and rinse with cold water. At this point you can gently rub off the outer skin, but I don't bother.

Add to salad bowl with orange juice and zest, olive oil, crumbled feta and herbs. Mix gently and check for seasoning, adding salt and pepper to taste. Just prior to serving you could add a light sprinkle of red wine vinegar.

Serve immediately and enjoy!!

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