Recipe Edit

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Title of recipe*
Crunchy raw beetroot salad with feta and pear

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper. Secure the lid on the jar, give it a good shake, and put aside until needed. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

Method*
3 ripe pears 4 large beetroot 200 g feta cheese a few sprigs of fresh mint 1 large handful of sunflower seeds , optional LEMON OIL DRESSING: 1 lemon extra virgin olive oil

Serves 4 Add image

Comments (any other comments)

Source (The link to a website or cookbook or wherever it came from)
https://www.jamieoliver.com/recipes/vegetables-recipes/crunchy-raw-beetroot-salad-with-feta-and-pear/