The weather is warming up and that means it is time for delicious salads. This beetroot, bean and Bulgarian feta salad is ideal for spring – the veggies are from winter, but served as a salad they are light and fresh like summer.
You will need:
- 2 medium sized beetroots
- 400g green beans
- 150g Bulgarian feta
- 4T toasted pepitas
- powdered cumin and sage
- vegetable oil
- Chopping board and knife
- Large frypan
- Oven tray
- Beetroot: peel, dice and put in the oven tray. Sprinkle with herbs, vegetable oil and salt. Roast at 180 degrees Celsius for 30 minutes of until cooked.
- Beans: remove the tops and the tails of the beans. Sautee in the frypan with a splash of butter until al dente
- Feta: Cube the feta
- Pepitas: buy roasted pepitas, toast your own in the oven, or follow my recipe for tamari pepitas
- Assemble: this salad needs to be layered rather than tossed (if you toss the salad you will end up with purple feta). Place 1/3rd of each ingredient in a bowl, repeat until all ingredients are used.
Note: This salad does not require dressing, the seasoning on the beetroot and butter from the beans will be sufficient.