Beetroot, Feta and Walnut Salad

The colour and vibrancy of these seasonal beetroots truly make this salad sing.  Fantastic as a stunning salad or as an impressive dinner party starter, the saltiness of the feta contrasts perfectly with the super sweet flavours of the beets.  Try to use a combination of cook and raw beetroots to add texture and depth of flavour.  So simple, but oh so satisfying!

Ingredients

Cooking the beetroot;

Red beetroot

Striped beetroot

Golden beetroot

(Varying sizes)

Splash of rapeseed oil

3-4 sprigs of fresh thyme

Handful of baby onions

Seasoning

Assembling the salad;

Mixed salad leaves

Walnuts

Fig (optional)

Feta

Rapeseed oil

Clear, runny honey

Wholegrain mustard

Method

1.  Pre-heat the oven to 160c/Gas 4.  Any particularly large beets are best boiled – place in a large pan of water and bring to the boil.  Cook on a low simmer for 60 minutes, or until the beet appears tender when tested with a fork.  Medium sized beets are best roasted – wash thoroughly, remove leave and stalks and place in a foil lined baking tin.  Drizzle with a little oil before adding the seasoning, thyme and onions.  Cover with more foil to form a parcel and cook in the oven for 45-60 minutes depending on size – they too will be tender when tested with a fork.  Reserve sweet, baby beets to slice and eat raw.

2.  When the beetroots are cooked, gently rub the skins to peel – this is best done when the beets are still warm (wear food preparation gloves to avoid stained hands).  Set aside and allow to cool ready for assembling the salad.

3.  Make the dressing by combining 2 parts oil to 1 part mustard, 1 part honey.  Mix thoroughly and add more oil, mustard or honey to taste.

4.  Start the salad with a bed of mixed leaves before topping with crumbled feta, walnuts and figs.  Thinly slice a variety of the beetroots, both cooked and raw for texture (ideally with a mandolin).    Scatter over the salad before generously drizzling the dressing over.  Top with the caramelised onions baked earlier with the beets.