Pickled beetroot and feta salad

PT20M

Share recipe

Ingredients

Metric

Imperial

Pickled beetroot

Salad

  • 4 tbsp of pine nuts
  • 4 handfuls of baby mixed salad leaves
  • 200g of feta, cut into chunks
1
Peel all of the raw beetroots and slice into cubes. Put the white wine vinegar, olive oil, beetroot juice, caster sugar and salt into a large pan, and bring to a simmer
2
Place the beetroot cubes into the pickling liquor and cook for 3-4 minutes before removing from the heat and allowing to cool in the liquor
3
Add the pickled beetroot cubes to a small dish along with some salad leaves, chunks of feta and pine nuts
  • 4 handfuls of baby mixed salad leaves
  • 4 tbsp of pine nuts
  • 200g of feta
Share recipe