Roast Beetroot and Feta Salad With Sumac Dressing.

A community recipe by studentlauraNZ

Not tested or verified by Nigella.com

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Introduction

I'd like to think that I 'invented' this, but a quick search through the recipes indicates that this combo is not so original! Nevertheless, this is my take on it. It is very easy and open to a bit of fiddling, not to mention a good use for sumac (if you have been wondering what else to do with it) as the sweet zingyness seems to complement the beetroots dark earthiness. Or is that the other way round... Either way this is pretty addictive stuff!

Ingredients

Serves: 3

Metric Cups

2 large beetroots (with the leaves and the tail chopped off)
3 tablespoons olive oil
100 grams feta cheese (crumbled)
1 teaspoon sumac
1 squeeze lemon juice

2 large beets (with the leaves and the tail chopped off)
3 tablespoons olive oil
3½ ounces feta cheese (crumbled)
1 teaspoon sumac
1 squeeze lemon juice

Method

Roast Beetroot and Feta Salad With Sumac Dressing. is a community recipe submitted by studentlauraNZ and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oven up to 200 degrees Celsius.

Put the beetroot, whole, into a roasting dish and drizzle over 1 T olive oil.

Roast for about 30 minutes, and allow to cool. It is okay if the beetroot is still slightly warm for the salad.

When cool enough to handle, peel off the skins (easy enough, but you will get pink hands) and roughly chop the beetroot into chunks. Place into a bowl and pour in another tablespoon or so of olive oil, the lemon juice and the sumac and mix gently.

Crumble over the feta, gently combine (the feta may turn a delightful shade of pink here...) and that's it! Welcome variations: - Beefing it up with some spinach or rocket leaves -Tumbling some pistachios over - the colour combo is wonderful -

Chopped mint or coriander stirred through.

Heat oven up to 200 degrees Celsius.

Put the beet, whole, into a roasting dish and drizzle over 1 T olive oil.

Roast for about 30 minutes, and allow to cool. It is okay if the beet is still slightly warm for the salad.

When cool enough to handle, peel off the skins (easy enough, but you will get pink hands) and roughly chop the beet into chunks. Place into a bowl and pour in another tablespoon or so of olive oil, the lemon juice and the sumac and mix gently.

Chopped mint or coriander stirred through.