Updated: May 7
Here is a great salad to make the most of beetroot. A really simple dish with a big wow factor. The colours, the textures, and the flavour - just fabulous. I've made this several times and it never fails to please.
Preparation time 15-20 minutes
Cooking time 45-60 minutes (mostly hands-off)
Serves 6 as a side
Half tsp salt
1 Tbs balsamic vinegar
3 Tbsp olive oil or hazelnut oil
1 tsp wholegrain mustard
1 tsp honey
Handful of mint leaves, roughly chopped
Salt and pepper to taste
60g toasted hazelnuts, roughly chopped
100g soft Feta cheese, crumbled (halloumi or vegan feta would also work)
Trim the ends of the whole beetroot and place them into a large saucepan. Cover with water, add salt and bring to a simmer. Cook until tender, 45-60 minutes depending on size. You can also roast in the oven if you prefer. Leave to cool and rub the skins off.
Whilst the beetroot is cooking, toast the chopped hazelnuts by tossing frequently in a dry frying pan. Don't walk away and leave them otherwise they will burn! Leave to cool.
In a large bowl, combine the balsamic vinegar, oil, mustard, honey, mint, and the seasoning. Cut the beetroot into 8 wedges, add to the bowl with the dressing and toss to combine.
Transfer to a serving dish. When ready to serve, scatter over the chopped hazelnuts, cheese, and extra mint leaves to garnish. Serve warm or cold. Keeps well in the fridge in a covered container for a few days.