Beetroot and Feta Salad

Earlier this week I went to Marco Pierre White's restaurant 'Marco' in London for the Best of British campaign with Knorr.

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Much more about that as soon as I will be sent the professional pictures of the day - it was a fantastic experience.

We were all fed very well indeed and along with the rib eye steak was a lovely side salad of thinly sliced beetroot with crumbled feta and walnuts. Delicious! You will need a mandoline slicer in order to get the beetroot lovely and thin.

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beetroot and feta salad, recipe

side, salad

English

Yield: 1

Author: Jan Bennett

Beetroot and Feta Salad

There isn't a recipe as such for this but you will need a mandolin slicer as the beetroot slices need to be really very thin.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• So, all you need is some cooked beetroot (not from a jar, and without vinegar). You can buy it ready-cooked in a pack in any good supermarket.
• Feta - crumbled
• Extra virgin olive oil
• a few leaves of your choice, such as parsley, Greek basil or torn basil. I think Greek basil is just so pretty and the leaves are so small you don't have to tear them.
• a few chopped walnuts and a little salt and pepper to season

Instructions

1. Arrange the beetroot slices on a round plate starting in the middle and slightly over lapping each slice move towards the edge till the plate is covered in one layer only. Drizzle with a little olive oil.
2. Crumble over the feta, sprinkle over the walnuts and season lightly.
3. Put the leaves on top and drizzle with a little more olive oil.

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