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!