Roasted beetroot and feta salad
I have wanted to post this recipe for about 6 months; but knowing the sweet in savoury theme had been planned, and how well this recipe fits into the theme, I decided to hold out. I’ve made this salad several times in the office, as an accompaniment to some evening meals and it has been a success. I say ‘salad’, I’m not sure the ratio of deliciousness to leaves means it can officially be classed as a salad (sal:ad Noun; A cold dish of various mixtures of raw or cooked vegetables usually seasoned with oil, vinegar or other dressing “A green salad”), but who knows, the definition doesn’t provide exact quantities of the various mixtures it talks about…
To be honest, I am not really a ‘salad’ person, the healthy ones at least – I can think of nothing better than taking a plain salad and adding a whole heap of not so healthy additions; maybe tomatoes, avocado, capers, olives, cheese (s!), roasted veggies, seeds, tofu, and some form of dressing… By the time I have finished adding to my creation, it is so far removed from the original concept that I’m not sure it fits the definition above anymore.
I have to admit to being more restrained with my cheese/sugary walnuts/beetroot: leaf ratio with this recipe – I don’t want everyone knowing the full extent of my unhealthy addiction.