Tipi Creek Farm
Crunchy Beet Salad with Feta and Pear
My nephew and his wife recently brought this salad to a family gathering. It is from a Jamie Oliver cookbook and so quick if you have a mandolin slicer. When we made this last week-end we used apples that someone shared from thier tree so now I've had it with both apple and pear and both are fantastic and raw beets are another nutrition powerhouse.
4 medium sized beets, (different colours beets add interest)
3 ripe pears or apples,
2 tbsp. fresh lemon juice
5 tbsp. extra virgin olive oil
Salt and pepper
7 to 8 oz. feta cheese
A small bunch of fresh mint leaves
A handful of sunflower seeds (optional)
Scrub and peel beets and cut into fine matchsticks (long skinny pieces-this is where the mandoline excels) and place in a medium size bowl. Wash and peel pears and also cut into matchsticks. Add to beets in bowl.
Zest the lemon and reserve for garnish. Combine lemon juice and olive oil jar in small jar, Add about 1/4 tsp. of salt and a few grinds of fresh pepper. Place lid on jar and shake. Adjust seasoning to taste. Dress the beet and pear matchsticks with lemon oil dressing ; season to taste with salt and pepper.
Place beets and pear on a large platter or individual plates, crumble feta over salad and top with sunflower seeds, if using, mint leaves and lemon zest. Makes 4 servings.