Roast Beetroot and Feta Salad with Sumac dressing

This salad is as much as pleasure for the eyes as for the palate. A taste of summer time all year round.

Serves2 Origin Fusion
Preparation 5mins Heat rating (Mild)
Cooking 30 min Ease (Easy)
Vegetarian No

Ingredients

1 tsp Sumac
2 large Beetroot
2-3 tbsps olive oil
100g feta cheese, crumbled
Squeeze of lemon juice

Preparation

Heat oven up to 200°C. Put the beetroot, whole, into a roasting dish and drizzle over 1 tbsp olive oil. Roast for about 30 minutes, and allow to cool. It is okay if the beetroot is still slightly warm for the salad. When cool enough to handle, peel off the skins (easy enough, but you will get pink hands) and roughly chop the beetroot into chunks. Place into a bowl and pour in another tablespoon or so of olive oil, the lemon juice and the sumac and mix gently. Crumble over the feta, gently combine (the feta may turn a delightful shade of pink here...) and that's it!

Variations: For a more sustantial salad add some spinach or rocket leaves
or for added colour and crunch tumbling some pistachios over.
or indeed add chopped mint or coriander, equally colourful and deliciously fragrant.

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