Beetroot And Feta Salad
This Beetroot and Feta Salad was created out of necessity. It was 08.30 on a Thursday morning when a client sent a text to ask if we could cater for an extra 25 guests, on top of their existing lunch order. Of course, I said yes, even though the food had to be on the delivery van in 3 hours; I had no idea how I could supplement the order by 25 portions, and crucially, the kitchen team was already prepping for the other 1125 meals we had to deliver to other customers before midday.
The fruit & veg delivery pulled up and I queried if he had any extra ingredients on board- yes, the client before us decided they didn’t need the 5 kilos of beetroot they had ordered. I took that along with a box of Spring Onion. An hour later, the beetroot had been topped, tailed, peeled and were roasting in the oven. A quick look in the walk-in, and I had worked out the salad: Beetroot and Feta Salad with thinly sliced celery, roquette [baby arugula] and a creamy creme fraiche dressing with tarragon. It needed a crunch, something to enhance the texture and add the perfect finish. In the dry stores, I found the solution. A large container of pistachio nuts. A salad was born.
The client loved the Beetroot and Feta Salad, and the original recipe hasn’t really varied since that last minute salad was created – only in portion size [we once sent out 17 kilos {37 pounds} as part of a company picnic, but this recipe is simply for 4 people]; it was one of those dishes that just came together perfectly. As for the extra 25 portions of main and dessert? I’ll save that story for another time..
We love Beetroot and Feta salad, and I make it all the time. It works brilliantly in a picnic accompanied by the Smoked Salmon Quiche or the Pumpkin and Gorgonzola Tart. Don’t be tempted to use pre-cooked beetroot or to boil the beetroot – make sure you take the time to roast the beetroot; this elevates the taste and texture and brings this dish from just average to fantastic. Also, the salad actually tastes best if you make it a few hours in advance or even overnight, to allow the flavours to marry. This salad also hits every one of our hotspots; Superfood ingredients; easy to make, tastes and looks fantastic, and everyone loves it.
Beetroot and Feta Salad
Equipment
- 1 Electronic digital scales
- Roasting Tin
- Large Mixing bowl
Ingredients
- 300 - 350 gram Beet Root, prepared [10 1/2 - 12 ounces]
- 75 gram Spring Onion, sliced thinly 1-2 large OR 2 1/2 ounces
- 2 Celery stalks, washed, trimmed and thinly sliced [70 - 100 grams] 2 1/2 - 3 1/2 ounces
- 75 gram Creme Fraiche about 2 1/2 ounces
- 75 gram Plain Yoghurt about 2 1/2 ounces
- ¼ teaspoon Cider Vinegar
- ¼ teaspoon Salt or to taste, but remember the feta will add some saltiness
- ⅛ teaspoon Ground white pepper to taste
- 100 grams Crumbed Feta Cheese about 3 1/2 ounces
- 2 + teaspoon Dried tarragon [Note 1] to taste
- 20 gram Chopped pistachio I use roasted and slightly salted [4 x teaspoons]
- A couple of handfuls of washed rocket
Instructions
- Prepare the Beet Root
- Preheat the oven to 210C [400F]
- Top, tail and peel a large Beetroot (approx 300 - 350) [10 1/2 - 12 ounces]
- Wrap in foil and place in a small/medium roasting pan. Add 2-3 inches of water to the pan.
- Place in the oven and cook until the beetroot is tender, approx 1 hour to 1 hour 15 minutes.
- Remove from the oven and open the foil. When cool enough to touch, remove the foil and allow to cool thoroughly.
For the salad
- Gather and weigh your ingredients
- Cut the prepared beetroot into medium sized dice
- In a medium mixing bowl, combine the Yoghurt, Creme Fraiche, Cider Vinegar, salt and white pepper. [Note 2]
- Fold in the prepared beetroot and stir through the tarragon.
- Add the crumbled feta cheese and celery. Mix thoroughly [pop some clingfilm over the bowl and pop it in the fridge for a few hours, or ideally overnight]
- Serve with rocket [arugula] and crushed pistachio on top
