Seasonal local food recipe No.213 – Jamie’s crunchy raw beetroot salad with feta and pearPosted on January 26th, 2014 No comments
It has to be said I’m not a great fan of beetroot but this recipe has become a staple in our household. It is from Jamie Oliver’s book Cook with Jamie.
Preparation time: 15-20 minutes
4 beetroots, peeled and cut into fine matchsticks
3 ripe pears, peeled, cored and cut into matchsticks
lemon oil dressing – the juice of half a lemon mixed with 5 tbs olive oil, seasoned and well shaken
salt and pepper
200g feta cheese
a small bunch of fresh mint, smallest leaves picked
optional: a large handful of sunflower seeds
Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste to check the flavours are balanced and lovely, and add a little more lemon juice to check the sweetness of the pears and beetroots if you need to.
Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle with the baby mint leaves and the sunflower seeds if using them.Seasonal local food recipes beetroot, camel community supported agriculture, Camel CSA, Cook with Jamie, cornwall, jamie oliver, local food, weekly veg boxes
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