This is my favourite beetroot salad. I love the combination of sweet roasted beetroot against the saltiness of feta – it works really well and the mint gives it an added dimension. Its so good that I’ve included a couple of minor variations so you’ll never tire of it.
Beetroot, Mint & Feta Salad
- 3 medium to large Beetroot
- 100g feta
- A bunch of mint
2 tbsp balsamic vinegar
Juice of an orange
4 tablespoons of olive oil.
Wrap the beetroot in foil and roast for about an hour at 190 degrees. The time will depend on the size of the beetroot. They are ready when a skewer goes through them easily.
Make the dressing/marinade by mixing the vinegar, orange juice and oil. Add a little salt and the orange rind if you are making the variation below.
When the beetroot are cooked leave them in foil for about 10 minutes to cool slightly and then while they are still warm peel them and put into dressing. Leave until they are
cool and the dressing has permeated the beetroot.
To serve remove the beetroot from the dressing and placed onto a serving platter, mix through the mint, spoon over some or all of the dressing to taste and finally crumble on the feta.
Beetroot, Orange and Mint Salad
Add grated rind of an orange to the dressing.
Omit feta and increase the seasoning to compensate.
Beetroot, Orange, Mint and Feta Salad
Add both the grated rind of orange to the dressing and crumble feta over the top. I think this works better if you are using one of the stronger fetas as I think the orange tends to dominate if you have one of the smoother and creamier styles of feta.