beetroot and feta salad with capers
 
 

Lindsey Bareham

I don’t think beetroot will ever take over from potatoes in my house but I often serve them in their place. This is a favourite summer salad, boiled beets tossed with lemon and olive oil, mixed with creamy Greek feta and salty pickled capers. Plenty of flat leaf parsley and a few walnuts turn this into a feast, lovely with a simple tomato salad and another of green leaves. Good too with hard-boiled eggs.

serves 2-4, prep 20 min, cook 20 min

350g-500g small beetroot
25g flat leaf parsley
1 lemon
3-4 tbsp fruity olive oil
1-2 tbsp capers
Handful of walnut pieces
200g Greek feta

Scrub the beets without breaking the skin and boil, covered, in salted water for about 20 min until tender to the point of a knife. Drain. Put on rubber gloves and rub off skin, trimmed stalk etc; this should be blessedly easy. Pick the leaves off the parsley and chop finely. Squeeze the lemon juice into a mixing bowl and beat in the olive oil to make a thick, creamy dressing. Add the beets, capers and walnuts. Toss then spoon on to a platter. Chunk or slice the feta and scatter over the top. Finish with parsley and black pepper.