Salad of beetroot, feta and walnuts

Salad of beetroot, feta and walnuts

Batsária saláta may féta kai karídia

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

On a previous visit to Greece I really enjoyed a salad of raw beetroot on Crete. The beetroot was thickly sliced and sprinkled with raw garlic. I wanted to make a more refined yet very delicious version. Perfect with barbecued lamb or seafood, Greek-style of course!

Ingredients

Quantity Ingredient
3 medium beetroot
2/3 cup walnut pieces, toasted
100g feta, crumbled

Salad dressing

Quantity Ingredient
2 garlic cloves, finely chopped
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon sea salt flakes

Method

  1. Peel the beetroot, slice and cut the slices into sheds. Pile the beetroot on a serving platter.
  2. To make the dressing, whisk together the garlic, oil, vinegar, salt and some freshly ground black pepper.
  3. Pour the dressing over the beetroot, then sprinkle with the walnuts and feta. Toss the salad just before serving to combine the colours and flavours.

Lyndey’s note

  • Baby beetroot leaves can be tossed with the beetroot and feta, if you like.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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