Beetroot and lillian feta salad

Beetroot salad

The sweetness of the fresh beets contrasts beautifully with the saltiness of the feta in this dish, while the seeded mustard adds yet another layer of sourness. The beets turn the feta bright pink, so leave a few chunks of feta aside and place on top of the finished salad before serving. 

you will need:
1 bunch fresh beetroot
3 tbs seeded mustard
1 cup fresh basil
1 cup fresh mint
1 tub lillian feta cheese
3 tbs balsamic vinegar
1½ tbs sugar

method:
Remove stems from beetroot, leaving a couple of centimetres so they don’t bleed. Cover with water and boil until soft enough to pierce with a skewer — about twenty minutes, depending on size. When cool, rub skins off with your fingers and chop into 2cm chunks. Combine vinegar with sugar and pour over beetroot. Let stand for half an hour, stirring occasionally.

Coarsely chop the basil and mint. Add the feta, herbs and mustard to the beetroot and stir until combined. Add the reserved feta before serving

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