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 ✔️
Beetroot, Feta, Pesto & Walnut Salad
mybossbuysmelunch.com 