vegetable - salad, beet, apple, red onion, feta cheese
t=teaspoon T=tablespoon
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Beet Salad with Apple, Red Onion and Feta Cheese
This is a delicious salad - and ultra simple. I prefer this salad on a bed of Lamb's Tongue lettuce as pictured above. Exact ingredients are not important, some like more apple, others more cheese! Beetroot can be eaten raw - grated for example. They can also be sliced or cut into french fry size and parboiled for a few minutes, shocked in cold water and used in salads. In this case, serve with your favourite vinaigrette. Click here for a photo.
per person:
Lamb's Tongue lettuce - a small handful
pickled beets - several slices (5-7) or forkfuls if sliced
red onion - several thin slices
feta cheese or similar - generous tablespoon
apple - about equal of feta cheese
grating of pepper
vinaigrette: Simple. Take a tablespoon or so of the pickled beet juice, a drizzle of olive or nut oil (!) pinch of minced (to release aroma) sweet thyme such as Lemon or Orange Thyme, and a grating of pepper. Whisk together and allow to set until the rest of your lunch or dinner is ready. Whisk again and pour over salad. Garnish with a few sprigs of thyme. No Lemon Thyme? Basil or dill will also do however, the citrus thymes are worth searching for and are delicious with poultry, fish and salads.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2003 Patricia Conant
