This week's recipe is another salad for cool summer eating: Roasted
Beetroot salad with feta and basil
500g baby beetroots - 1 found of feta
cheese - 4 peppadews, roughly chopped -
8 fresh basil leaves - - 1 to 2 T extra virgin olive oil - 2 t Balsamic vinegar reduction - sea salt and
freshly ground black pepper
Roast the beetroots whole in a Pyrex dish with a lid and in an inch of water, in the oven or in the
microwave, until soft. Allow to
cool then top and tail and peel them.
The skin should just slough off easily. Slice each one into 4. Dice the feta cheese into 1 cm blocks. Pour on some olive oil and a few drops of the
balsamic reduction to the beetroot, then sprinkle the feta and the pepperdew on
top but do not mix. Refrigerate until
you need the salad. Just before serving
season with salt and pepper and add the torn basil leaves and then toss quickly
and serve. If you do this before, everything will go red.
©
John & Lynne Ford, Adamastor & Bacchus
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