I love this Beetroot & Feta Salad with Fresh Herb Dressing. 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. As part of any Middle Eastern feast, I'll invariably include beetroot somewhere. It's one of my favourite vegetables and very versatile.
A plate of earthy zing on the side
I'll make pilaff, dips and fritters but on this occasion, simply roasted then dressed with sharp, salty feta and a zingy herb dressing to counteract the sweetness of the beet.
If you like cooking with paint, you'll enjoy the colourful hands and work surfaces you'll encounter - but the flavour makes up for it. I've kind of given up trying to protect myself and everything within a 10m radius from pink splashes, including my very white dog who's always loitering around my feet in the kitchen. Good luck Shirley.
How to make my Beetroot & Feta Salad with Fresh Herb Dressing
- 4 small beetroot
- 100 g feta cheese
- 1 tbsp fresh mint (chopped)
- 1 tbsp flat leaf parsley (chopped)
- 2 tbsp red wine vinegar
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp 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.
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