Salad of Beetroot, Feta and Walnuts
Batsária saláta may féta kai karídia
I really enjoyed a salad of raw beetroot on Crete on a previous visit to Greece. It was thickly sliced and sprinkled with raw garlic. I wanted to make a more refined yet very delicious version. Perfect with barbecued lamb or seafood – Greek style of course!
Preparation and cooking 15 minutes
3 small whole beetroot
2 cloves garlic, finely chopped
¼ cup (60ml) olive oil
1 tablespoon red wine vinegar
1 teaspoon sea salt flakes
Freshly ground black pepper
2/3 cup (85g) toasted walnut pieces
100g feta, crumbled
- Peel beetroot, slice and cut slices into sheds. Pile beetroot on serving platter. Whisk together the garlic, oil, vinegar, salt and pepper. Pour over beetroot,
- Sprinkle walnuts and feta over dressed beetroot. Toss salad when you serve it to combine the colours and flavours.
Lyndey’s Note: Baby spinach leaves can be tossed with the beetroot and feta if desired.
Recipe from Lyndey & Blair’s Taste of Greece cookbook. Available for purchase here