Beetroot and Feta Salad

I just couldn't wait any longer to have a taste of the beetroot we are growing.  They were therefore on the small side, but it didn't take away from the flavour.

I love that sweet, earthiness of the beets and the colour and it works well with the saltiness of the feta.



Ingredients  (which I used)

• 10 small beets (smaller than a ping pong ball)
• 150 grs feta (from sheep milk)
• 1 small onion, peeled and finely chopped
• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• 2 tsp honey
• Juice of 1 lemon (the zest I used in the courgette fritters)
• 3 tbsp olive oil
• salt and freshly ground black pepper 

Preparation

• Wash the beets thoroughly and cut off the leaves,  leaving stalks of about 3 cm (btw, you can also eat the leaves in a salad or sauteed like spinach, but this time I gave them to the chicks and they were very appreciative)
• Put in a cooking pot covered with water on the hob. Cook until tender (al dente)
• In the meantime make your dressing with all the other ingredients and crumble in your feta.
• When the beets are cooked, you can drain  off the liquid, cut the beets in half and add them to the dressing whilst still hot.
• Toss and leave to cool, put in fridge or a cool place till serving (I know ! You can use this as a warm salad too)

I served this salad with courgette fritters, panfried pollock and salmon.