Pickled beetroot and feta salad

servings4
20 minutes

Ingredients

Pickled beetroot

  • 4 beetroots
  • 6 baby beetroots
  • 300ml of water
  • 200ml of beetroot juice
  • 200ml of white wine vinegar
  • 200ml of olive oil
  • 40g of caster sugar
  • 1 pinch of salt

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
  • 4 beetroots
  • 6 baby beetroots
  • 300ml of water
  • 200ml of beetroot juice
  • 200ml of white wine vinegar
  • 200ml of olive oil
  • 40g of caster sugar
  • 1 pinch of salt
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