So we had it for lunch and it tasted as good as it looked. I had to ask for the recipe, and she was lovely enough to share (Thank you Pat xx).
So I had guests two days later, and I thought I'd make it for them. Well can I just say, it was a huge hit with them, I loved it, they loved, everyone loved it. This is my favourite beetroot salad ever. Since then, I have made it for many a party and each and every time, my guests love the salad and the recipe is always requested.
My only problem originally was I didn't have the right platter, so I went out and found one, as it is prettier when the beetroot is in one layer and you scatter over the feta and dressing, and you see all the colours better (in a bowl it isn't as pretty, tastes the same, just isn't as pretty).
Please don't use canned beetroot, beetroot is easy to cook and the taste is so much better when you cook it yourself. And don't throw out the beetroot leaves, I will post a delicious salad you can make with the leaves.
6 medium beetroot, stalks removed
Sea salt flakes and freshly ground black pepper, to season
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1/2 clove garlic, crushed
80g pistachios, toasted, finely chopped
1 teaspoon caster sugar
1/2 bunch chives, finely chopped
100g Greek style feta, crumbled
Put the beetroot in a large saucepan, cover with water and season with some salt. Bring to the boil and cook for 30-40 minutes or until the beetroot is just tender, check by poking a skewer into the beetroot. Drain, then set aside for 15 minutes to cool.
Peel the beetroot and discard the skin. Trim the root edge and discard. Cut the beetroot into large wedges and put into a bowl. Add the vinegar and toss to coat. You can leave the beetroot at this stage (cover with cling film), until needed, I made mine several hours in advance.
Toast the pistachios by placing them on a baking paper lined baking tray in a single layer, and place them in a preheated 180C oven for 10 minutes or until lightly toasted. Allow to cool, then chop them up.
To make the dressing: combine the oil, garlic, pistachios, sugar and chives in a medium bowl. Season with salt and pepper and stir. If you feel it needs a dash more oil, just add a little more, but only if needed.
Arrange the beetroot on a large serving platter or in a bowl. Scatter over the feta and spoon over the dressing to serve.
Pin it: www.pinterest.com/pin/399413060678147595/