This was a salad created on the fly after ‘discovering’ a couple of beetroot in the furthest reaches of my fridge. Their heritage couldn’t be accurately measured, but they looked and smelled OK, so onwards I went. I’d eaten feta, whipped with yoghurt in Turkey a few years ago, so knew it was a winning combination, but when it was paired with the sweet, earthy beetroot, the saltiness mellowed and created something rather delicious indeed. With a little sprinkling of mint at the end, the marriage was made even happier. Try this at home – you must!
1/2 cup feta cheese
1 cup Greek yoghurt
extra virgin olive oil
2 tablespoon freshly squeezed lemon juice
3-4 medium beetroot (boiled, cooled, peeled and cut into dice)
2 tablespoons white wine vinegar
freshly ground black pepper
2 tablespoons fresh mint (finely chopped)
Whisk together in a blender the feta, yoghurt, 2 tablespoons extra virgin olive oil and 1 tablespoon lemon juice until smooth and creamy.
Pour onto a serving plate and smooth out into a thin layer and set aside.
Mix together the beetroot, 1 tablespoon lemon juice and the vinegar and the tumble the beetroot carefully on top of the feta mix in one layer. Grind some black pepper over then sprinkle over the mint. Lastly, drizzle generously with more extra virgin olive oil and serve.
Perfect as an accompaniment to meats, poultry and fish.