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ROAST BEETROOT AND FETA SALAD WITH SUMAC DRESSING.

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Serves: 3

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  • Gluten Free
  • Vegetarian
What does this mean?

I'd like to think that I 'invented' this, but a quick search through the recipes indicates that this combo is not so original! Nevertheless, this is my take on it. It is very easy and open to a bit of fiddling, not to mention a good use for sumac (if you have been wondering what else to do with it) as the sweet zingyness seems to complement the beetroots dark earthiness. Or is that the other way round... Either way this is pretty addictive stuff!

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Ingredients

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  • 2 large beetroots (with the leaves and the tail chopped off)
  • 3 tablespoons olive oil
  • 100 grams feta cheese (crumbled)
  • 1 teaspoon sumac
  • 1 squeeze lemon juice

Method

  1. Heat oven up to 200 degrees Celsius.
  2. Put the beetroot, whole, into a roasting dish and drizzle over 1 T olive oil.
  3. Roast for about 30 minutes, and allow to cool. It is okay if the beetroot is still slightly warm for the salad.
  4. When cool enough to handle, peel off the skins (easy enough, but you will get pink hands) and roughly chop the beetroot into chunks. Place into a bowl and pour in another tablespoon or so of olive oil, the lemon juice and the sumac and mix gently.
  5. Crumble over the feta, gently combine (the feta may turn a delightful shade of pink here...) and that's it! Welcome variations: - Beefing it up with some spinach or rocket leaves -Tumbling some pistachios over - the colour combo is wonderful -
  6.  Chopped mint or coriander stirred through.

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