Beetroot, Feta and Mint Salad


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.


One Comment Add yours

  1. Claire says:

    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.

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