Beetroot, Baby Bean and Feta Salad

Since beetroot is in season I’ve been using it quite a lot lately. A favourite lunch consists of a Middle Eastern beetroot dip, a few olives, some chunks of feta and fresh pita bread, lightly toasted.

For something more substantial, to serve with char-grilled lamb for instance, I often make this Beetroot, Baby Bean and Feta Salad. Nothing too fussy or difficult but very good. Try to use hazelnut oil if you can but don’t fret if it’s not available. Extra virgin olive oil will be fine.

Another option is to add crumbled walnuts (instead of pinenuts) and use walnut oil instead of hazelnut oil in the dressing. Goats cheese is great too.

You’ll note that apart from the dressing I’ve not mentioned quantities. I’m sure you will know what you need. It’s all very relaxed.

Ingredients

• Baby beets - bake, wrapped in foil till tender - peel and splash with a little of the dressing and allow to cool to room temperature (I cut them into quarters after peeling)
• Baby beans - steamed till just tender - allow to cool before adding to salad
• Avocado - sliced thinly
• Lettuce leaves - I like ones tinged with red for this recipe
• Pinenuts - toss in a pan on the stove-top till golden
• Feta - broken into crumble

Dressing

• 25ml cider vinegar (preferably organic)
• 25ml hazelnut oil
• a squeeze of lemon juice
• Pinch salt
• Cracked pepper

back to top