Recipe

Salad: Beetroot Salad With Feta, Green Beans & Pine Nuts Recipe

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Ingredients

2 tbsps extra virgin olive oil .
100 g feta cheese .
1/2 small red onion, finely sliced (optional) .
1 tbsp red wine vinegar .
200 g green beans .
1 tbsp pine nuts (or a small handful of hazelnuts, roughly sliced, if preferred) .
1 tbsp capers (drained if in brine or soaked in milk for 1/2 hr is packed in salt) .
1 kg beetroots (fresh, not pickled, about 4 bulbs with leaves or you can substitute with baby spinach leaves) .
1 garlic clove, crushed .
salt & pepper, to taste

Directions

Step #1 Place the pine nuts (or hazelnuts) on non-stick foil wrap under the grill & cook this until brown - this will only take a few mins, & they do need watching carefully as they can easily burn if left too long.
Step #2 Remove from under the grill & allow this to cool.
Step #3 Prepare the beetroot by trimming & washing the leaves & scrubbing the bulbs.
Step #4 Bring a saucepan of water to the boil, place the beetroot in the water then return to the boil, cover & reduce the heat.
Step #5 Simmer the beetroot until tender.
Step #6 (This will probably take around 30 mins.
Step #7 Pierce with a knife to test that it is tender right through to the middle.
Step #8 ).
Step #9 Once tender, remove this from the pan, drain & leave until to cool enough to handle then peel off the skins (I like to wear kitchen gloves for this so that my hands aren’t stained deep purple all day) & cut into wedges.
Step #10 Meanwhile, boil the green beans for 2 – 4 mins (they should be tender but still crisp).
Step #11 Place a sieve or colander over a bowl large enough to accommodate the water from the saucepan.
Step #12 Tip the beans into the sieve & reserve the hot water.
Step #13 Then turn the green beans out of the sieve into a bowl of ice-cold water (this will arrest the cooking process & the beans will retain their vibrant green colour).
Step #14 Return the hot water in to the saucepan & bring back to the boil.
Step #15 Add the beetroot leaves/baby spinach & cook briefly.
Step #16 Once tender, then drain again (or, drain in the same manner as the green beans, if you have a salad spinner, & again - plunge into a bowl of cold water, spin them until dry enough to serve).
Step #17 Make the dressing by placing the vinegar, oil, garlic, capers, & salt & pepper in a seal-tight jar & shaking to mix.
Step #18 The salad can either be served warm or cold.
Step #19 If you decide to serve it cold, keep all the ingredients separate whilst cooling or the beetroot colour runs into the green beans & cheese.
Step #20 To serve: place the leaves on 4 salad servers, carefully place beetroot wedges on top then arrange the green beans among & on top of the beetroot.
Step #21 Lastly, crumble the feta cheese over the salad & drizzle with the salad dressing.
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Salad: Beetroot Salad With Feta, Green Beans & Pine Nuts Recipe

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