Raw Beetroot Salad with fetta and pear
Raw Beetroot Salad with fetta and pear
Everyone who is anyone who has heard of beetroot, knows that this ominous word brings to mind one thing, pinkish-red stains (and lots of them)! Needless to say, when it comes to stand alone dishes, “the beetroot” rarely appears, except for in burgers or salads. Well today, marks the beginning of a new day, with this delightful Raw Beetroot Salad with fetta and pear!
I was a bit sceptical at first, weighing up the imminent red stains and possible taste of dirt, with the idea of trying out something new and possibly marvellous. In the end, I gave it a try, and am I glad I did, because it was a really good salad! Very different from the leafy green varieties of salad, and definitely with a good crunch, the beetroot taste harmonises really well with the sweetness of the pear and is complemented by the pine nuts and fetta. And while it still is a lighter salad, it is definitely heavier than the leafy green salads.
Only down side to this salad was the large amount of chop chop chopping! This salad really gets your knife skills in order with the need to cut the beetroot and pear into matchsticks, however by the end, not only will you have amazing chopping skills but a delicious salad to reward you!
Raw Beetroot Salad with fetta and pear
Ingredients: 4 beetroots scrubbed, peeled and cut into fine matchsticks, 2 ripe pears peeled, cored and cut into matchsticks, 200g feta cheese, 100g roasted pine nuts, juice of 1 lemon and 10 tbsp olive oil, salt and pepper.
Steps: Combine the beetroot and pear match sticks. In a small bowl combine the lemon juice and olive oil to make the lemon oil dressing then add the dressing to the beetroot and toss. Crumble over the white feta and sprinkle the pine nuts over the top and toss again, then serve!
Serves 6
Take care,
Nick
Hope the salad making went well in manner of no loss fingers during the chopping process!
Laura