Beetroot, Feta & Pecan Salad

A community recipe by TheClumsyCook

Not tested or verified by Nigella.com

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Introduction

Complimenting not only in colour, these ingredients create the most harmonious of mouthfuls with sweet soft beetroot, salty sour feta and crunchy sweet pecans, bathing in a drizzle of lemon juice and a crowning of parsley and pumpkin seeds.

This salad is about 'clean' flavours, perfectly suited to accompany most meals. The steps are really easy, the ingredients simple & flexible...and the resulting flavour...exquisitely delicate & suitably addictive. My choice of ingredients was based merely upon those that the fridge and cupboard presented to me as I was looking for something different to make. The next time, I may subsitute pecans with pistachios.

Happy cooking,

The Clumsy Cook :)

Happy cooking,

The Clumsy Cook :)

Ingredients

Serves: 4-6

Metric Cups

300 grams cooked beetroot (Ready cooked is fine and saves time)
100 grams feta cheese (More if you desire)
2 tablespoons pecan nuts
2 tablespoons lemon juice
sprinkling of salt
grinding of pepper
1 tablespoon pumpkin seeds (optional)
1 tablespoon fresh parsley (chopped)

10⅗ ounces cooked beet (Ready cooked is fine and saves time)
3½ ounces feta cheese (More if you desire)
2 tablespoons pecan nuts
2 tablespoons lemon juice
sprinkling of salt
grinding of pepper
1 tablespoon pumpkin seeds (optional)
1 tablespoon fresh parsley (chopped)

Method

Beetroot, Feta & Pecan Salad is a community recipe submitted by TheClumsyCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the beetroot into thick slices (or by quartering as wedges) and lay out on a platter/plate. Don't throw the juices, but instead pour these over now.
Douse with the lemon juice and season with pepper and a little salt (feta is quite salty so go easy on the salt).
Crumble the feta between your fingers, into rough chunks and sprinkle evenly over the beetroot platter.
If you have the oven on (by chance if you're cooking something hot to go with this salad) then roughly chop the pecans and spread evenly onto a baking tray. Place in the oven (say at 180 degs celcius) for about 5mins. Remove from the oven, and while hot, distribute evenly over this every growing platter of vibrant flavours (care not to burn your hands). Equivalently heat in a non-stick frying pan, with no grease or fat added.
Finish off with a showering of the pumpkin seeds (I prefer the texture of these un-roasted) and chopped parsley.

Cut the beetroot into thick slices (or by quartering as wedges) and lay out on a platter/plate. Don't throw the juices, but instead pour these over now.
Douse with the lemon juice and season with pepper and a little salt (feta is quite salty so go easy on the salt).
Crumble the feta between your fingers, into rough chunks and sprinkle evenly over the beetroot platter.
If you have the oven on (by chance if you're cooking something hot to go with this salad) then roughly chop the pecans and spread evenly onto a baking tray. Place in the oven (say at 180 degs celcius) for about 5mins. Remove from the oven, and while hot, distribute evenly over this every growing platter of vibrant flavours (care not to burn your hands). Equivalently heat in a non-stick frying pan, with no grease or fat added.
Finish off with a showering of the pumpkin seeds (I prefer the texture of these un-roasted) and chopped parsley.