Tuesday, 30 September 2014

Beetroot Salad



On my last visit to Mum & Dad's I left with a load of fresh beetroot from their garden - just dug up and still covered in mud (I had to hide them from Andrew - didn't want to get the inside of his new car muddy just yet!)

I always like to cook beetroots when they are fresh - when left on the side or in the fridge they seem to loose some of their texture - so as soon as we got home I got them cleaned up and in the pot....


Here they are all still muddy ......


With the mud washed off & in a pan of water - I like to cut the tops so there is about an inch of the stalks still attached - my grandpa used to grow a lot of beetroots and he always told me they would 'bleed' out when cooking if you cut the tops off - I don't know if this is true but he grew a lot so I'm sure he knew what he was talking about!


and here they are cooked - just boil them up until you are able to push a wooden skewer gently through them - can take about an hour on a gentle boil....

( I took these pick on our doorstep because Andrew was 'faffing' about in the kitchen & I just couldn't get around him to do what I wanted so to avoid marital strife I just went outside with my camera and my beets!)


Once cooked - here's the best bit - peeling them!! I just love this it's really satisfying running them under a tap of water and pushing the skins off with your thumbs - your hands get a bit purple but they taste so good it's worth it....



Here they are peeled ready for the salad...... my peeling was a bit 'hit & miss'

Recipe
Enough for 4

4/5 Large cooked beetroots
4 Apples - as crispy & tart as possible
bag salad leaves
1 block feta - a 200g block
1 lemon - zest & juice
4 tablespoons olive oil
1 clove garlic crushed
salt & pepper

First off make your dressing.......


Put the lemon juice; lemon zest; garlic; olive oil; salt & pepper in to a boil or jam jar and mix thoroughly together ..... put to one side


Next peel & chop your apple into large matchstick side slices......


Place the apples into a bowl and pour over the dressing and gently, mix together.....


Cut the beetroot to the same size and add to the apples


Mix together and leave, in the fridge, for as long as possible - you really want the apples to go a similar colour to the beets - I left mine for an hour but 2 - 3 would make the apple take on more colour .... you need to stir them occasionally to keep them all coated with the dressing.....


Chop your feta in to large cubes - you could do this before you deal with your beetroots - I didn't - my hands were still slightly stained even though I washed them and they turned my feta pink!


Now you can assemble your salad.... We had ours as a lunch served with a crunchy loaf so I presented it in individual bowls ( this salad would also make a good starter)

Pop a good handful of salad leaves into each bowl...


Gently place a large helping of the beetroot & apple mix on top.... spooning over a bit of the dressing


then balance on the feta.....

you can finish with a twist of fresh black pepper if you wish and I served it with some balsamic vinegar for people to add if they wish.......

To ring the changes I have been known to added some toasted walnuts and swapped the apples for pears which tasted really great....

Have a great day
Lizx
 Beetroot Salad