Beetroot, Feta and Walnut Salad

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 250 g Beetroot
- 1 Scattering of fresh herbs

Baking & Spices
- 1/2 tsp Black pepper, freshly ground

Oils & Vinegars
- 1 tbsp Rapeseed or olive oil

Nuts & Seeds
- 8 Walnuts

Dairy
- 150 g Feta cheese or goat's cheese

Found on renbehan.com

Description

British and Modern Polish Recipes

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

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (8, 6 and 18 months) 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, including a regular feature column for JamieOliver.com. Ren holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine. Full Profile on Google+

Ingredients

250g Beetroot, drained (*See note below for fresh beetroot)
150g Feta Cheese or Goats Cheese
8-10 Walnuts
1 Tablespoon rapeseed or olive oil
½ Teaspoon freshly ground black pepper
A scattering of fresh herbs (baby basil or baby coriander)

Directions

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. Goats 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.