Heirloom Beetroot Feta Salad Recipes

BEETROOT SALAD WITH FETA

Steps:

• Make the dressing: In a small saucepan whisk olive oil, vinegar, honey, and beetroot juice (from the vacuum pack/ can is fine). Gently simmer the dressing, stirring often, until slightly thickened. This will take about 5 minutes and gives you a ruby glaze.But if you don't have time, see notes*.
• When you turn off the heat, add the garlic, salt, and pepper while it's still warm, whisk and set aside (1/4 heaped tsp of salt is fine for me, but you might want to taste and adjust the seasoning accordingly).
• Assemble the salad: Scatter the green leaves onto a large platter. Slice or cut the beetroots into wedges, arrange them on top of the mixed greens. Scatter over the crumbled feta and chopped walnuts.
• Do not toss the salad until the very last minute, as the beets will stain green leaves and feta and it won't look pretty. I would recommend serving the dressing on the side in a separate jug, and let each guest add their own dressing to their salad.Enjoy!

HEIRLOOM BEETROOT & FETA SALAD

Steps:

• Put the beetroots in a large saucepan of water, cover with a lid, bring to the boil, then cook for 20-30 mins until tender - this will depend on the size. When cooked they should feel tender when poked with a knife. Drain and leave to cool.
• Peel the beetroots with a sharp knife (make sure you wear gloves for this, or the juice will stain your hands) and cut into slices. Mix the dressing ingredients together with some seasoning and gently toss through the beetroot. Arrange on a platter and scatter the feta and pumpkin seeds over the top.

TOMATO-BEET SALAD

Steps:

• Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.