Candy Beetroot Salad with Feta, Pears, Cucumber and Mint

Beetroot, Pear and Feta Salad Recipe

Ingredients

2 small candy beetroots, washed and sliced very thinly on a mandolin

3 ripe pears, peeled cored and cut into matchsticks
1 lemon
1 small bunch of mint
1/4 cup salted cashew nuts
1/4 cup sesame seeds
1/4 cup chick peas
1/2 cup of roughly minced feta
1/2 cucumber, peeled skinned & cut into matchsticks

Beetroot is not just that jarred, vinegary, crinkle cut chunks of purple vegetable that you mom tried to force you to eat as a child, but in fact a crunchy and juicy root vegetable. They can be oven roasted and pan fried in chunks, sliced thinly and eaten raw, shallow fried or baked and made into amazing crisps, or put into fresh juices.

Method:

Combine the beetroot, pears and cucumber together in a bowl. Dress them with a good squeeze of lemon juice and drizzle with olive oil as well as some salt & pepper for seasoning.

Arrange this on a plate then roughly crumble the feta and spread it over evenly, with the fresh mint contrasting the colour.

Sprinkle on some sesame seeds, chick peas and almonds.

Bon Appétit