| 15 |
| Serves: people |
- A simple, satisfying salad and you can buy ready cooked beetroots in supermarkets or greengrocers if you want to cut the prep time.Beetroot is an ideal partner for oily fish.
- Try replacing the feta with smoked mackerel or poached salmon for a delicious alternative.
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INGREDIENTS
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INSTRUCTIONS
- Trim the leaves from the beetroots, taking care not to cut the skin. Rinse under running water and place in a large pan of water. Bring to the boil then simmer for 30 minutes or until the beets can be easily pierced with a fork.
- Lift the beets out of the water and leave to cool for a few minutes. When they are cool enough to handle, peel off the skin and cut into thick slices.
- Toast the caraway seeds in a small frying pan for a couple of minutes.
- Make the dressing by mixing together the oil and vinegar, a little salt and the toasted caraway seeds.
- Wash the watercress and remove the hard stalks. Wash the spinach and rocket leaves, mix with the watercress and divide between two plates.
- Dice the feta. Top the leaves with the cheese and the beetroot. Drizzle with the dressing and serve.
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