Books, Bikes, and Food

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Recipe: Beetroot Salad with Feta Cheese and Roasted Nuts

2 Comments

Last week, my parents came to stay for two days and help me with the final touches to my new flat. You know how it is when parents visit: you want everything to be just perfect and clean and also impress them with some tasty food that still leaves the kitchen in a presentable state post preparations. This beetroot salad recipe is absolutely delightful and has a pre-parental visit cheat shortcut: instead of roasting the beets myself, I bought them pre-cooked. It worked a charm (even though I forgot the thyme) and is incredibly easy to make. Served with fresh baguette or ciabatta, this salad works well on parents and other to-impress guests (just make sure your tablecloth isn’t white…).

Ingredients (serves 3 as a starter):

  • 500g of pre-cooked beets
  • 50g feta cheese
  • 1 small handful of nut mix (mine included almonds, cashews, walnuts and hazelnuts), roasted and roughly chopped
  • leaves from a sprig of fresh thyme (or not…)

For the vinaigrette:

  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 1/2 tbsp Dijon mustard
  • 1 small clove of garlic, minced
  • salt and freshly ground pepper to taste

Prepare the vinaigrette by whisking all the ingredients together in a bowl. Cut the beets into thin slices. Place them in a large bowl and pour the vinaigrette over them. Mix carefully with your hand and cover the bowl to marinate the beets for about 30 minutes. Arrange them on a platter and crumble the feta cheese over them. Top with the nuts (and thyme for those of you with a good memory). Serve and enjoy!

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Author: bettinathenomad

Nomadic fan of books, food, the outdoors, and water. International Relations geek. Chlorine is my perfume.

2 thoughts on “Recipe: Beetroot Salad with Feta Cheese and Roasted Nuts

  1. Looks delicious, I have to try it out! ❤

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