Summer is here, though I apologise if it’s cold and wet again by next week because I need to buy some suncream which is bound to mean the sun disappears until Spring 2013. I will openly admit I don’t find salads the easiest thing to eat. I can find them boring, uninspiring and not satisfying in the slightest. I’ve tried to find salads that I’m happy to eat as a meal and this is one of them.
I have a thing for beetroot. Pickled beetroots? addicted to them, and I always have some vacuum packed beetroots in the fridge for those days when our veg quota is running low (plus when paired with chocolate they make rather good brownies). A few weeks back I picked up some local beetroots. I’m not sure what variety they were, but I loved the bright stripes inside when you cut into them. Beetroots from our own garden this year will be a no-no thanks to the rain and Mr Slug & friends.
This recipe is based very loosely on a Ottolenghi recipe that I tried at a Refrectory Table event. In other words I refuse to buy ingredients just for this salad so made my own version. It works best with peppery salad leaves like rocket. Instead of feta this salad also works well with crumbly Lancashire or Wensleydale cheese.
Feta & Beetroot Salad
250g cooked beetroot, be it roasted or boiled
50g feta, diced
2 handfuls of peppery salad leaves
1 tbsp sesame seeds
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp rapeseed oil
salt and pepper
1) Cut the cooked beetroot into wedges then place in a bowl with the feta and salad leaves.
2) Mix together the sesame seeds, honey, vinegar and oil then pour over the salad.
3) Season with a small amount of salt and pepper then eat straight away.