Pickled beetroot and feta salad

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This simple beetroot salad recipe marries pickled beetroot with feta cheese, and would make a colourful accompaniment to a wide range of mains. Tom Aikens frequently uses the pickled beetroot salad as a side to salmon, but it could be an equal friend to chicken, sea bass or hearty soups.

First published in 2015

Ingredients

Metric

Imperial

Pickled beetroot

Salad

  • 4 tbsp of pine nuts
  • 4 handfuls of baby mixed salad leaves
  • 200g of feta, cut into chunks

Method

1
Peel all of the raw beetroots and slice into cubes. Put the white wine vinegar, olive oil, beetroot juice, caster sugar and salt into a large pan, and bring to a simmer
2
Place the beetroot cubes into the pickling liquor and cook for 3-4 minutes before removing from the heat and allowing to cool in the liquor
3
Add the pickled beetroot cubes to a small dish along with some salad leaves, chunks of feta and pine nuts
  • 4 handfuls of baby mixed salad leaves
  • 4 tbsp of pine nuts
  • 200g of feta
First published in 2015

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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