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BEETROOT AND FETA SALAD
SERVES 6
750G COOKED BEETROOT
1 TBSP SUNFLOWER OIL
1 TBSP GRAIN MUSTARD
6 TBSP BALSAMIC VINEGAR
DASH HOT PEPPER SAUCE
1 SMALL BUNCH FLAT LEAF PARSLEY OR CORIANDER, COARSELY CHOPPED
2 RED ONIONS FINELY SLICED
75G FETA CHEESE
SALT AND FRESHLY GROUND PEPPER
- Cut the beetroot into slices 2.5mm thick. Mix in the oil, mustard, vinegar and hot pepper sauce to ,a thin dressing. Pour over the beetroot and leave flavours to develop for at least half an hour.
- Mix in the fresh parsley, the red onion and the salt. Crumble the feta cheese over the top and finish off with some freshly ground pepper and chopped fresh parsley.