Cook with Jamie
By Jamie Oliver
20 mins
Super easy
serves 4
About the recipe
This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.
Recipe From
Ingredients
3 ripe pears
4 large beetroot, ideally mixed-colour
200g feta cheese
a few sprigs of fresh mint
optional: 1 large handful of sunflower seeds
LEMON OIL DRESSING
1 lemon
extra virgin olive oil
Method
- 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).
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