Starters & meze
Beetroot Salad with grated carrot
Ingredients
- 250 gr. vacuum-packed beetroot
- cooked in natural juices
- 2 tbsp. balsalmic vinegar
- 2 tbsp. olive oil
- Juice of ½ lemon
- Salt to taste
- ½ doz. walnut/pecan nuts, coarsely chopped
- Handful chopped parsley,
- leave some for sprinkling on top
- 50 gr. feta cheese, crumbled
- 1 x large carrot, grated
Method
1
Pat the beetroot dry and grate, then put into your serving dish.
2
Whisk together the balsamic vinegar, olive oil, juice of ½ lemon and a little salt. Pour over the beetroot and stir in gently. Stir in the coarsely chopped nuts and parsley, leaving some of the parsley for decoration.
3
Just before you are about to serve, again gently, stir in the crumbled feta cheese and the grated carrot. Don't stir round too much, you want the cheese and carrot to retain their colour. Check seasoning.
4
Scatter over the rest of the parsley and serve.