The creaminess of the feta beautifully suits the sharp crispness of the raw beetroot in this simple and fresh salad.
Not only yummy, beetroot also contains lots of vitamin C, iron and other nutrients, can reduce blood pressure and has beta cyanin, which can help detox your liver.
You may want to wear an apron and gloves to avoid stains (the skin stains didn't last long).
Preparation Time: 20 minutes
Makes: 2 servings
Ingredients 2 large beetroots (we used 4 smallish ones from the garden)
75g low fat feta
Juice of 1/2 lemon
1 tsp olive oil
1 tbsp fresh mint leaves, finely chopped
Salt and pepper, to taste
Cut off the beetroot stalks and leaves (these can be saved and used in salads or as a substitute for spinach) and wash the beetroot. Using a peeler, peel the beetroot, then slice into fine strips with a sharp knife. Alternatively, you can use a matchstick peeler or a mandolin.
Cut the feta in the same fashion, though perhaps not as thinly, as it's likely to crumble.
Mine still crumbled anyway!
Add the beetroot and feta to a serving bowl and pour over the lemon juice and oil. Season with salt and pepper and scatter over the mint leaves.
The salad makes a great side for most mains, especially beef, lamb or chicken dishes.