This is the first entry taken from one of our many cookbooks. When I first started writing this blog one of my main goals was to make better use of the extensive recipe collection we’ve built up over the years and yet most of my posts so far have been of my own creation. Not that there is anything wrong with this of course but today I finally had an excuse to turn to ‘the collection’ to see what was on offer.
You might have seen my previous post on the stunningly beautiful Chioggia Beetroot. I wanted to make sure they went to good use and most suggestions I’d read were that they were better eaten raw to ensure they retain their fabulous colour. Not having much experience using raw beets before I turned to my cookbooks and found a fabulous recipe in one of the first books in my collection: Jamie Oliver’s ‘Cook with Jamie’. It was a gift from my partner and has served me well over the years. It’s one of those handy cookbooks that teaches you to how to build a basic salad dressing, roast a piece of meat to perfection and whip up a perfect meringue – all seriously important skills for those who love to cook. On page 36 I found today’s recipe, ‘Crunchy raw beet salad with feta and pear’.
I have modified the recipe slightly, mainly to reduce the serving size, reflect what I had available in the cupboard (I used peanuts instead of sunflower seeds) and to seriously reduce the amount of oil used in the dressing. This is a wonderfully fresh and flavoursome salad that takes next to no time to prepare. My first lot of beet seedlings came up for air about two weeks ago so I’m hoping that the next time they show up on this blog they’ll be ones I have grown myself.
Crunchy raw beet salad with feta and pear – Jamie Oliver
2 medium sized beetroot – raw, cut into matchsticks (or shredded)
1 medium sized green pear – cut into matchsticks (or shredded)
30g chunk of goats feta, crumbled
3 sprigs of mint, finely chopped
1 tablespoon of roasted peanuts
Combine all ingredients in medium sized bowl.
Serves: many – you’ll only need a splash for this salad so put the rest in a jar or airtight container and pop it in the fridge. It should last a couple of weeks.
Juice of 1 lemon
2 tablespoons of oil
Salt & Pepper to taste
Combine all ingredients in a jar, shake well to combine.
Pour a tablespoon of dressing over your salad.
Eat and enjoy.