Beetroot, Feta, Pesto & Walnut Salad

I like beetroot, but I definitely feel like it needs a lot of jazzing up to bring some excitement to it if it is not roasted. This combination of feta and pesto really takes the beetroot to another level.

Serves 6 (The picture is half the recipe as just two of us had lunch):⁣
✔️ 1kg medium beetroots, scrubbed and peeled⁣
✔️ 120ml extra virgin olive oil⁣
✔️ 80ml fresh lemon juice ⁣
✔️ 80ml basil pesto⁣
✔️ 1 1/2 tsp finely chopped garlic ⁣
✔️ 30g chopped fresh basil⁣
✔️ 30g chopped fresh mint ⁣
✔️ 75g chopped walnuts, toasted⁣
✔️ 50g slivered almonds, toasted ⁣
✔️ 1 1/2 tsp sea salt ⁣
✔️ 100g of feta ⁣

Place the beetroot in a large pot with enough cold water to cover. Bring to the boil, reduce the heat and simmer until fork tender, 20–40 minutes. Transfer to a colander to drain. When cool enough to handle, slice the beetroot in to 6mm thick slices.⁣

Meanwhile, in a large bowl, add the oil, lemon juice and pesto with the garlic, basil, mint, walnuts, almonds, salt and whisk to combine.⁣

Tip the beetroot into the bowl, toss to coat then sprinkle over with crumbled feta ✔️

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