Beetroot, feta and pumpkin seed salad

Side dish with 6 ingredients.

Servings: 8

Total time: 40 minutes

Ingredients

• zest and juice 1 lemon
• 1 kilogram small heirloom beetroots (different colours if you can get them)
• 2 tablespoon extra virgin rapeseed oil
• 200 gram block feta cheese
• 2 tablespoon white balsamic or white wine vinegar
• 100 gram pumpkin seed toasted

Method

1. Put the beetroots in a large saucepan of water, cover with a lid, bring to the boil, then cook for 20-30 mins until tender – this will depend on the size. When cooked they should feel tender when poked with a knife. Drain and leave to cool.
2. Peel the beetroots with a sharp knife (make sure you wear gloves for this, or the juice will stain your hands) and cut into slices. Mix the dressing ingredients together with some seasoning and gently toss through the beetroot. Arrange on a platter and scatter the feta and pumpkin seeds over the top.