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. 

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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Beetroot salad recipe with a light and crisp white wine, or a rosé wine

Ingredients

Pickled beetroot

Salad

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

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This delightfully simple beetroot salad recipe features pickled beetroot and creamy feta for a wonderful starter course or main meal accompaniment.

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