And so the glut moves on from courgettes, to beans and now to beetroot. This is delicious and makes a change from soup. I served it with warmed pittas, taze fusulye, grilled halloumi and felafel.
Take 2-3 beetroots. Boil for about 20 minutes, then allow to cool and little, slip off the skins, dice and leave to cool. Meanwhile take 3 tabelspoons olive oil, the same amount of lemon juice, a few mint leaves finely chopped and salt and pepper. Mix and leave to stand.
Put the cooled beetroot in a large bowl with 200g of dice feta cheese. Pour the dressing over, mix and serve.
Hmm.. Wish we’d grown beetroot now. That looks tasty. You have reminded me to put it on the ‘to plant’ list for next year.