Crunchy Raw Beetroot Salad with Feta and Pear
Recipe from Cook with Jamie by Jamie Oliver
Servings: Serves 4
Beetroot Salad
  • 4 good-sized beetroots , lovely different colors if possible, scrubbed, peeled and cut into fine matchsticks
  • 3 ripe pears or apples , peeled, cored and cut into matchsticks
  • 1 batch
  • lemon oil dressing (see below for recipe)
  • Sea salt
  • Freshly ground black pepper
  • 7 ounces feta cheese
  • Small bunch fresh mint , smallest leaves picked
  • Large handful sunflower seeds , optional
Lemon Oil Dressing
  • 3 1/2 Tbsp. fresh lemon juice (the juice of approximately one lemon)
  • 10 Tbsp. best quality extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
For Beetroot Salad:

Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste to check that the flavors are balanced and lovely, and add a little more lemon juice to check the sweetness of the pears and beetroots if you need to.

Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle over the baby mint leaves and the sunflower seeds if you're using them. Simple, but it's a treat and a half.

For Lemon Oil Dressing:
Put the lemon juice and oil into a jam jar and season. Tighten the lid and shake. Try out your dressing on a salad leaf and adjust the seasoning to taste.Use the dressing within 24 hours for the best flavor.

This recipe is taken from Cook with Jamie by Jamie Oliver (Hyperion). © Jamie Oliver, 2007