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You are here: Home / Cuisine / Middle Eastern / Beetroot, Walnut and Feta Salad

Beetroot, Walnut and Feta Salad

November 8, 2014 by admin Leave a Comment

beetroot-walnut-and-feta-salad

So the summer of salads has begun.

Ingredients

Mixed lettuce leaves
2 medium-sized beetroot
1/2 small red onion, sliced thinly
Walnut pieces
Sugar
Feta
Rind of 1/4 of a preserved lemon, diced finely
2 tbsp chopped parsley
2 tbsp chopped coriander leaves
2 tbsp date vinegar
4 tbsp olive oil
Pomegranate syrup
Salt and pepper

Peel 2  medium sized beetroot and slice very thinly (we used red and gold  beetroot). If using two colours, keep them separate as the colours will run together.

Blanch beetroot in boiling water for 3-4 minutes. Refresh in cold water and pat dry on paper towels.

Roast walnut pieces at 180C for 3-4 minutes. Mix 1/4 cup sugar with 1/4 cup of water. Cook walnuts in syrup on low heat until most of the liquid dissolves. Allow to cool and then break into small pieces.

Place lettuce on plate, then add beetroot slices on top, then onion slices , walnut and crumbled feta.

Add chopped leaves. Mix date vinegar and oil and drizzle over the top.

Drizzle with pomegranate syrup and add salt and pepper.

We served the salad with deep-fried Moroccan fish balls, yoghurt and harissa.

Filed Under: Middle Eastern, Salads, Vegetarian

« Pomegranate and Pistachio Couscous
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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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