Beetroot and Feta Salad

Dawn

This gorgeous, easy to make salad is perfect as a side salad, in a picnic or lunchbox, or on a buffet table

Prep Time 20

ROASTING BEET ROOT 1 15

Course Lunchbox, Picnic, Salad, Side Dish

Cuisine American, British, Continental

Servings 4

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

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.

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

Note 1. Use fresh if you can find it, you may need to reduce the amount as fresh is much stronger than dried.

Note 2. Use more or less dressing depending on your preference