Back to simpler fare this week with another summer salad to test your taste buds. I got the idea for the beetroot and feta salad from this great blog called Taste Food. However, I made a few adjustments. I love fruit in salads as it always entices me to eat more green leaves, when I add some sweetness in the form of fruit. Pears work so well with cheese and nuts but I was unsure how it would go with beetroot. Surprisingly beetroot and pear taste great together. The creamy, slightly acidic cheese offsets the earthiness of the beet and the sweetness of the juicy pear. The mild white balsamic dressing brings them all together and the pistachios add a great nutty texture. Try it and see what you think?
Dressing
– 3 tablespoons of olive oil
– 1 tablespoon of white balsamic
– Pinch of brown sugar to sweeten
– Pinch of salt, to taste
– A few twists of ground black pepper
Salad
– 2 pre-cooked beetroots (I bought these vac-packed in the supermarket)
– 1 shallot, sliced thinly
– A few handfuls of baby spinach, washed and dried
– 50g of feta crumbled
– 1 tablespoon of finely chopped mint
– 1 large pear chopped into large chunks (I left the skin on)
– Handful of roasted salted pistachios (Shelled)
Make the dressing by whisking all the ingredients together. Slice the beetroot into small chunks. Place the beetroot and the sliced shallots in a small bowl and cover with the salad dressing. Meanwhile put the salad leaves and chopped mint into a salad bowl. Place the shallots, beetroot, pear chunks and crumbled feta into the bowl along with the salad leaves. Toss well. Scatter the pistachios on top just before serving.
