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Beetroot and feta salad recipe

Name: Easy beetroot and feta salad recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 4 large beetroot, trimmed; 1/2 cup (125ml) red wine; 1/2 cup (125ml) red wine vinegar; 1/3 cup (80g) caster sugar; 3 thyme sprigs; 2 eschalots, thinly sliced; 2 bunches mixed baby heirloom beetroot, trimmed, very thinly sliced (we used a mandoline); 1/2 cup each mint leaves & dill sprigs; 1/2 bunch chives, cut into 2cm batons; 150g marinated feta, drained, crumbled; Slivered or coarsely chopped pistachios, to serve; 1/2 cup (125ml) ruby grapefruit juice, plus 1 tbs finely grated zest; 1/4 cup (60ml) extra virgin olive oil; 2 tsp Dijon mustard; 1 garlic clove, finely chopped

1 rating

15m

55m

https://healthimprovements.info/recipes/easy-beetroot-feta-salad-recipe/9535g87v — Triple beet salad with ruby grapefruit dressing

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 02, 2019

Enjoy beetroot three ways in this fresh salad - roasted, pickled and raw.

4 large beetroot, trimmed
1/2 cup (125ml) red wine
1/2 cup (125ml) red wine vinegar
1/3 cup (80g) caster sugar
3 thyme sprigs
2 eschalots, thinly sliced
2 bunches mixed baby heirloom beetroot, trimmed, very thinly sliced (we used a mandoline)
1/2 cup each mint leaves & dill sprigs
1/2 bunch chives, cut into 2cm batons
150g marinated feta, drained, crumbled
Slivered or coarsely chopped pistachios, to serve

Ruby grapefruit dressing

1/2 cup (125ml) ruby grapefruit juice, plus 1 tbs finely grated zest
1/4 cup (60ml) extra virgin olive oil
2 tsp Dijon mustard
1 garlic clove, finely chopped

Method

1.

Preheat oven to 200°C. Wrap 2 of the large beetroot individually in foil, place on a baking tray and roast for 45-50 minutes until tender. When cool enough to handle, peel and cut into wedges.
2.

Meanwhile, peel remaining large beetroot and cut into matchsticks. Place wine, vinegar, sugar, thyme, one sliced eschalot and 1/2 cup water in a saucepan and bring to the boil, stirring to dissolve sugar. Add julienned beetroot, bring to a simmer and cook for 5 minutes or until tender. Turn off heat and cool completely.
3.

For ruby grapefruit dressing, place all ingredients in a bowl and whisk to combine. Season to taste and set aside.
4.

Place roasted beetroot on a platter, scatter with drained pickled beetroot mixture and remaining eschalot. Scatter over sliced baby beetroot, herbs, feta and pistachios and drizzle over dressing.