Beetroot Salad with Cilantro and Feta Recipe
Servings 8 -10 servings
Ingredients
- 8 medium size beetroots
- ¾ cup chopped fresh cilantro
- ¾ cup chopped red onion it’s gentler on the palate than the more pungent white onion
- 1 teaspoon Himalayan salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons cumin seed or ground cumin
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons freshly squeezed lemon juice
- 2 sticks feta cheese optional
Instructions
- Choose 8 beetroot that are roughly the same size so some aren't over cooked while others are still hard.
- Wash the beetroot thoroughly to remove any soil.
- Make sure the tops are cut about 2 inches from the top so the color doesn't bleed out too much when boiled.
- Place beet in a pot and add in enough tap water to cover them by around 2 inches.
- Set the pot on the stove and bring to the boil on a medium to high setting.
- Reduce to a simmer and allow beets to cook for around 45 minutes or until a fork inserted indicates they are soft.
- Allow beets to cool off then cut of the top and tail and slip them out of their skins.
- Rinse and cut each beet into 3 slices, then chop beetroot into blocks.
- Now chop your onion fine.
- Chop cilantro roughly - not too fine as you want to see the green bits in the salad.
- Grind cumin in a mortar and pestle after toasting the seeds in a dry pan for a couple of minutes, or use ready ground cumin, which isn’t quite as fragrant.
- Mix onion and beetroot together with the salt, pepper, and cumin.
- Add chopped cilantro.
- Lastly add the lemon juice and olive oil.
- Arrange on your serving platter or bowl.
- Decorate with small blocks of the feta cheese, or crumble it in.
- Stir lightly with a fork, as you want to maintain the contrast between the colors with the feta showing up white with a pinkish tinge.