Fi describes this salad as "not quite raw, not quite cooked through. Super quick to prepare and visually vibrant."  The beetroot can be either sliced thinly using a mandoline, or coarsely grated.  It is delicious served with either feta, or blue cheese.  

serves 6 - 8

2 tablespoons olive oil

2 medium (about 190g each) beetroots, peeled and coarsely grated, or sliced very thinly using a mandoline

juice of an orange, or lemon

sea salt

freshly ground black pepper

100g Main Ridge Dairy feta, crumbled or, Red Hill Cheese's ‘Mountain Goat Blue’ cheese, crumbled

¼ cup mint leaves, torn

Heat oil in a heavy based non-stick frypan over a medium heat.   Add the beetroot, tossing for 2 minutes to warm through.  Season to taste with salt and pepper. Pour over the orange juice. After 30 seconds remove from heat and transfer to a serving dish. 

Serve warm or at room temperature.  Scatter over crumbled feta and torn mint leaves.

The beetroot can be prepared ahead and stored in an airtight container in the refrigerator for up to 2 days.  Bring to room temperature before serving with mint and cheese.

Fiona Hammond © JAN 2018

Recipe, photos and styling by Fiona Hammond.   


Mark Brancatisano