Thursday, February 11, 2016

This week's recipe: Roasted Beetroot salad with feta and basil

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 waterin 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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