Beetroot Salad
Over a year ago
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Ingredients
- 750 g /1 ½ lb Cooked beetroot
- 1 tbsp Almond or sunflower oil
- 1 tsp grain mustard
- 6 tbsp Balsamic Vinegar
- 1 dash Tabasco sauce
- 1 tsp Caraway seeds pounded with oil in pestle & mortar
- 1 small bunch Flat leaf parsley or coriander coarsley chopped
- 2 Red Onion
- 75 g /3 oz feta cheese
- Coarse sea salt and freshley ground black pepper
Accompaniment
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Method
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1
Cut beetroot into slices 2.5 mm / 1/8 inch thick or 1 cm/ 1/2 inch dice. Mix the oil, mustard, vinegar, tabasco and caraway seeds into a thin dressing. Pour over the beetroot and set aside for at least half an hour to allow the flavours to mingle and develop.
Just before serving mix in the fresh parsley or coriander (reserving a little for garnish), the red onion and finally the coarse sea salt. Pour out onto a plate and crumble the feta cheese over the top. Finish off with the remaining herbs and a little coarsely ground black pepper.
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