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.