There’s something quite delicious about the sweet, earthy flavours of beetroot married with the creamy, salty flavours of feta cheese. The two work wonderfully together. Really delicious. I couldn’t get eat it quickly enough!
4 small beetroot
100g feta cheese
1 tablespoon fresh mint (chopped)
1 tablespoon fresh flat-leaf parsley (chopped)
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
salt & pepper
Preheat oven to 200ºC. Chop off the beetroot stalks but leave on the skin. Wrap each beetroot individually in cooking foil and place on a baking sheet. Cook for 40-60 minutes (depending on size) until soft. Cool for 20 minutes. Gently slip off the skins with your fingers – they should come off easily. Cut into small chunks, cover and cool to room temperature.
Combine the beetroot with the herbs, vinegar and lemon juice and season lightly with salt & pepper. Arrange in a bowl then sprinkle over the feta and drizzle over the olive oil.
Works well with fish, poultry or meat. Or on its own as a light lunch.