Beetroot…I think it’s another one of those 'love it or hate it' foods. I've always loved it but until today I’ve only had it pickled from a jar or from a shrink-wrapped packet bought at the supermarket. Well, I am so excited, I’m fit to burst – I have just made a salad with our very first home-grown beetroot plus some gorgeous salty-sharp feta and toasted walnuts! (Really, I must get a life…I should not be this excited about a root vegetable!)
It was absolutely delicious and like no other beetroot I’ve ever tasted; I don’t know whether that’s because it was only dug from the garden this morning, because it was organically grown or because it was freshly cooked…probably a bit of all three but, whatever the reason, I have had a slice today of my own little beetrooty heaven!
4 medium raw beetroot
3 tomatoes, cut into largish chunks
½ a small red onion, thinly sliced
3 or 4 good handfuls washed salad leaves
200g feta, roughly crumbled
50g walnut halves
1 tsp grainy mustard
1 tsp runny honey
juice of ½ a lemon
few grinds of black pepper
2 tbsp olive oil
Wrap the beetroots individually in foil, place directly onto the oven rack and roast at 200C for 30-40 minutes until tender. While the beetroots are cooking put the walnuts into a small baking tin and toast in the oven for 8 minutes (put the timer on, they turn to charcoal very quickly!)
When the beetroots are cooked and cool enough to handle, slip the skins off and cut into wedges through the root ends.
For the Honey Mustard Dressing - whisk the two mustards, honey, lemon juice and black pepper together in a small bowl then gradually whisk in the olive oil until the dressing thickens.
Chop or tear the salad leaves into bite-sized pieces and divide between two serving plates; top with the chopped tomatoes and red onion followed by the beetroot wedges, feta and the roughly chopped toasted walnut halves.
Drizzle over the dressing just before serving.