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Beetroot, Feta and Walnut Salad

July 14, 2011

I was having a chat on Twitter earlier on with Jacqueline from Tinned Tomatoes about the lovely sunny weather today, which made us both feel like eating salad. Totally the opposite to yesterday’s weather, which actually saw me making a huge Cottage Pie!

Jacqueline mentioned her love of a ‘Caprese’ salad, with tomatoes and mozzarella adding fresh avocado too. I also love the simplicity of such a salad, especially with a few basil leaves thrown over the top from the garden and even a sprinkle of puy lentils and balsamic vinegar. 
 
Today, however, I fancied a Beetroot, Feta and Walnut Salad which really couldn’t be simpler. I first had this salad at Marco Pierre White’s restaurant when I went along to a cookery demonstration there. I came home, immediately re-created it and have been making it ever since. 
Print

Beetroot, Feta and Walnut Salad

Author Ren Behan

A light salad using seasonal beetroot, paired with feta cheese and walnuts

Ingredients

  • 250g Beetroot, drained (*See note below for fresh beetroot)
  • 150g Feta Cheese or Goat's Cheese
  • 8-10 Walnuts
  • 1 Tablespoon rapeseed or olive oil
  • 1/2 Teaspoon freshly ground black pepper
  • A scattering of fresh herbs (baby basil or baby coriander)

Instructions

  1. Thinly slice the beetroot (I use a knife but you could use a mandolin) and scatter it over a large plate.
  2. Chop up some walnuts or lightly toasted pine nuts and sprinkle over.
  3. Crumble over some feta cheese, as much or as little as you like. Goat's cheese would be fine too or even Lancashire cheese.
  4. Drizzle with rapeseed or olive oil and season with the pepper. Add a few basil or micro leaves to dress.

Notes

If using fresh seasonal beetroot, remove any stalks or leaves but leave the beetroot whole and leave the skin on to prevent it from bleeding. Boil in a large pan of water for 1-1/2 hours until tender. Wear plastic gloves and peel the skin off by hand. Alternatively, microwave the beetroot (again, skin on) for 8-10 minutes.

 
I hope you get to try this simple, seasonal salad.

Filed Under: Healthy Eating, Light Meals and Salads, Vegetarian7 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Great weight loss options says

    August 7, 2013 at 11:39 pm

    Now i’m really fascinated together with your producing skillsets seeing that wisely much like the structure for your blog page. Is this fact a new settled theme and also does one adjust them all by yourself? At any rate maintain the excellent high quality creating, it is actually scarce to look an excellent website such as this one today.

    Reply
  2. Fabulicious Food says

    July 17, 2011 at 8:55 am

    >Thanks Jacqueline! Hope you enjoy your summer salads too. I'm craving tomato and mozarella now.

    Reply
  3. Jacqueline says

    July 14, 2011 at 6:43 pm

    >That looks, so, so good! Oh I want to dip a fork into it x

    Reply

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