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.
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
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
Add the pickled beetroot cubes to a small dish along with some salad leaves, chunks of feta and pine nuts
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