Greek Beetroot Salad
Serves 4-6
Time 1 hour + 20 minutes
Ingredients
3 large beetroots, washed
1 block Greek feta, cubed
3 garlic cloves, microplaned
2 cups fennel, shaved
2 cups watercress shoots
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
Salt & pepper
4 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 clove garlic, microplaned
2 tsp coriander seeds
Serve
1 avocado, sliced
3 boiled eggs, halved
Method
In a large pot of water boil beetroots for 1 hour or until softened.
Allow to cool. Remove the stems and use a knife or your fingers to gently remove the skin. Thinly slice the beetroot. Be careful during this stage- beetroot will stain.
Mortar and pestle coriander seeds.
In a large mixing bowl carefully add remaining ingredients to beetroot. Gently stir through
Add avocado + boiled eggs, season with salt and pepper and a drizzle of extra virgin olive oil.