If, like me, you’ve been craving a crunchy salad but want to keep it seasonal, try this delicious beetroot and feta salad.
Beetroot is absurdly easy to roast, but if you don’t have time, you can always cheat and use the pre-cooked beetroot that you can get in most fruit & vegetable shops or supermarkets.
To roast them all you have to do is wrap them in tin foil, and put them in an oven at 180 degrees for about 45 minutes, or until soft when pricked with a fork or a sharp knife. Al dente is good for this salad.
The salad shouldn’t be too cold, all the ingredients should be at room temperature. It’s a layered salad, so there’s no need to toss the salad as a whole.
Ingredients (serves 4 as a starter)
1/2 a pack of feta cheese
1 small crispy lettuce
1 shallot (thinly sliced)
a dressing of your choice
1 pot of plain yoghurt
1 ripe avocado
Small bunch of winter parsley
5 cherry tomatoes
Roast the beetroot, and then peel off the skin. Chop into small cubes and set aside.
Wash and shred the lettuce and set aside.
10 minutes before you are ready to eat, assemble the salad like this:-
Toss the lettuce in a dressing of your choice and lay it out on a platter.
Crumble the feta cheese over the lettuce.
Scatter the beetroot, and the quartered tomatoes, and then drizzle a little more dressing over the plate.
Cut the avocado into stripes, and lay them across the salad.
Dollop teaspoons of yoghurt randomly over the salad.
Sprinkle the finely chopped parsley and the shallot over the salad, and then squeeze half a lemon liberally over the plate.
Serve with bread, and let people help themselves to the salad from the platter.