Last Wednesday at work I was lucky enough to go to St Nicks farmers market in Bristol to take photo’s of the people and the produce. The stalls were full of colourful fruit and veg, fish, meat and tasty looking cakes.
Whilst there I spotted some lovely candy striped beetroot, I’ve wanted to try a recipe made with these for a while. I’ve seen some pretty looking recipes that use them and have taken my inspiration from this beetroot and apple salad from Jamie Oliver and this beautiful beet salad with pistachios & goat cheese from Familystyle food. The pretty pink stripes on the beetroot look really striking and summery.
I had a lemon and and some feta cheese lying around so decided to make this zesty number. It’s great on it’s own or with grilled or barbequed meat.
Spiralized beetroot and feta salad
serves: 2 – 3
3 fresh candy stripe beetroots
50g feta cheese
a few basil leaves
for the dressing
zest of half a lemon
1 tbsp lemon juice
1 pinch sugar
¼ tsp Dijon mustard
1 pinch sea salt
2 tbsp olive oil
freshly ground black pepper
What to do:
Peel and spiralize your beetroots (If you don’t have a spiralizer you can just slice them really thinly) and place them in a dish.
Sprinkle over the feta cheese and the basil leaves.
Place all the dressing ingredients in a small bowl and mix well. Dress the beetroot salad with the dressing and enjoy.
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