Balsamic Beetroot Feta & Walnut Salad
- Ready in: 10 minutes
- Serves: 3
- Complexity: easy
- Beetroot, peeled, and diced
- Crumbled feta
- Walnuts, chopped roughly
- Green beans
- Balsamic Vinegar
Beetroot. An amazing vegetable that is totally underused by many... Except maybe the entire former Soviet Bloc, who have habits of turning an entire crop into a soupy stew (aka barszcz) for feeding the proletariat commoners!
Anyhoo, as Chef Ji from Body Conquest always say, you can root a beet, but you can't beet a root!
This is a great way to utilise this fantastic vegetable into a salad full of zing, nuttiness and of course (for the pleasure of Ingrid) some cheesiness! A fantastic salad for summer that will add colour to your table, especially if you spill it.
- If starting with fresh beetroots, peel, boil until tender, then dice to small cubes (approx. 1cm cubed)
- Combine balsamic vinegar and beetroot in to a hot pan and reduce the balsamic until sweet smelling and sticky (another option is using balsamic glaze instead of straight vinegar)
- Place in a large bowl, add remaining ingredients and mix thoroughly.
Serve with Ji's Lean Beef Burgers, Garlic Chicken Rissoles or just a plain steak on summer bbq day!