This recipe forms part of one of Jamie Oliver’s 30 minute meals menus. Salads are not really winter food but I think you can get away with this recipe because beetroot is a root vegetable. I served this with Avoca’s nut loaf and rocket salad. Spiffingly good food.
1 x 250g pack of cooked
½ a lemon
a bunch of fresh flat-leaf parsley
50g feta cheese
- Grate the beetroot in the food processor. Remove the bowl from the processor, take out the grater attachment and pour in a couple of lugs of balsamic vinegar and a few lugs of extra virgin olive oil.
- Squeeze in the juice of ½ a lemon.
- Finely chop a bunch of parsley and add most of it. Stir to dress, then tip into a nice serving bowl. Scatter over the rest of the parsley.
- Crumble over the feta. Drizzle with extra virgin olive oil and take to the table.
The beetroot and feta cheese recipe is fantabulous. I cooked the beetroot rather than purchasing cooked making the finished dish really fresh and healthy.
yes! I want to cook my own lovely young fresh beetroot and rather slice them. Shall follow the recipe thereafter. Can’t wait. I love freah young beetroot! Thank you Jamie
I’m a big fan of beetroot myself. I think it’s a love it or hate it food. In Ireland you can get beetroot slices in vinegar, but I can’t seem to find it here in Oz. I must look for a recipe to pickle my own.