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Feta, Beetroot and Walnut Salad
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Feta, Beetroot and Walnut Salad
This is delicious eaten with walnut bread.
- Preparation time: 25 minutes
- Cooking time: 25 minutes
-
Total time:
50 minutes
Serves: 4
Ingredients
- 250g baby beetroot (1-2 bunches, depending on the size of the beetroot)
- 4 little gem lettuces
- 1 bunch chives, roughly chopped
- Handful of mint leaves, roughly ripped
- 50g walnut halves, roughly chopped
- 200g Feta
- 1 tsp clear honey
- 2 tbsp lemon juice
- 5 tbsp walnut oil
- Salt and freshly ground black pepper
- 1 tbsp roughly chopped dill
Method
- Wash the beetroot under the cold tap, twist off the leaves and discard and put the beetroot in a pan. Cover with water and bring up to the boil. Boil for 20 minutes or until tender when pierced with a knife. The time will vary depending on the size of beetroot. Drain and, when cool enough to handle, peel off the skin and cut the beetroots into quarters.
- Meanwhile, separate, wash and dry the lettuce leaves. Put in a large mixing bowl with the chives, mint, walnuts and Feta.
- Whisk together the honey, lemon juice and walnut oil. Season to taste. Toss the warm beetroot in half the vinaigrette. Add the chopped dill.
- Divide the lettuce mixture between 4 plates, add the dressed beetroot and serve immediately with the remaining vinaigrette.
Comments
This recipe was first published in May 2004.
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