Cookstr.com

Crunchy Raw Beetroot Salad with Feta and Pear

Updated June 28, 2016
(1 Votes)

0 Comments

This image courtesy of David Loftus

When most people think about beetroot in salads, they think of big vinegary crinkle-cut chunks from a jar and immediately say no! But remember, beetroots are only vinegary when they’re pickled. When simply boiled or roasted they are juicy and sweet as you like. Raw beetroot is amazing in salads, giving you a deep, earthy, minerally flavour, lots of crunch and, of course, incredible colours! Did you know you can get golden and stripy beetroot as well as purple? Have a look next time you’re at a farmers’ market or buy some seeds and grow a few yourself. Remember to wear an apron when chopping beetroot, and wash your board and hands afterwards or you’ll get red fingerprints everywhere. If your knife skills aren’t up to speed yet, buy one of those matchstick peelers or matchstick mandolins in good cook shops. Then you’ll be really quick at it.

Serves4

CostInexpensive

Easy

OccasionCasual Dinner Party

Recipe CourseAppetizer

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Vegetarian

EquipmentMandoline

MealDinner, Lunch

Taste and TextureCreamy, Crisp, Fruity, Herby, Light, Salty, Savory, Sharp, Tangy

Type of DishFirst Course Salad

Ingredients

  • 4 good-sized beet roots, lovely different colours if possible, scrubbed, peeled and cut into fine matchsticks
  • 3 ripe pears (or you could use apples), peeled, cored and cut into matchsticks
  • 1 x lemon oil dressing recipe (see below)
  • Sea salt
  • Freshly ground black pepper
  • 200g/7oz feta cheese
  • A small bunch of fresh mint, smallest leaves picked
  • Optional: a large handful of sunflower seeds
  • 3 ½ tablespoons fresh lemon juice (the juice of approximately 1 lemon)
  • 10 tablespoons best-quality extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper

Instructions

Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste to check that the flavours are balanced and lovely, and add a little more lemon juice to check the sweetness of the pears and beetroots if you need to.

Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle over the baby mint leaves and the sunflower seeds if you’re using them. Simple, but it’s a treat and a half.

For the Lemon Oil Dressing: Put the lemon juice and oil into a jam jar and season. Tighten the lid and shake. Try out your dressing on a salad leaf and adjust the seasoning to taste.

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password