Saturday, September 12, 2009
Beetroot and fetta salad
I love beetroot in any shape or form - except the canned variety. I was delighted recently to find it available and stocked up. As it was Father's Day last weekend we were gathering for lunch so I thought I would make a beetroot salad using a couple of my other favourite foods: fetta and dill.
Note that it's a good idea to make this just before serving as the beetroot quickly colours the fetta. The taste is fine later but it's visually nicer early after tossing.
7 medium-sized beetroots
400 gr fetta
15 gr dill
White wine vinegar
Chop both ends of beetroots and crosscut ends
Place in a saucepan and cover with water
Cook until tender
When cool peel off skins and chop into pieces of desired size
Roughly chop dill
Add beetroot and dill to serving dish
Crumble fetta into mixture
Dribble with oil and vinegar and toss