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Beetroot, Feta and Walnut Salad

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

  • 250 g Beetroot drained (*See note below for fresh beetroot)
  • 150 g 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
 

  • Thinly slice the beetroot (I use a knife but you could use a mandolin) and scatter it over a large plate.
  • Chop up some walnuts or lightly toasted pine nuts and sprinkle over.
  • Crumble over some feta cheese, as much or as little as you like. Goat's cheese would be fine too or even Lancashire cheese.
  • 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.