Pickled beetroot and feta salad
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This simple beetroot salad recipe marries pickled beetroot with feta cheese, and would make a colourful accompaniment to a wide range of mains. Tom Aikens frequently uses the pickled beetroot salad as a side to salmon, but it could be an equal friend to chicken, sea bass or hearty soups.
First published in 2015
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Ingredients
Metric
Imperial
Pickled beetroot
- 4 beetroots
- 6 baby beetroots
- 300ml of water
- 200ml of beetroot juice
- 200ml of white wine vinegar
- 200ml of olive oil
- 40g of caster sugar
- 1 pinch of salt
SAVE RECIPE
Method
1
Peel all of the raw beetroots and slice into cubes. Put the white wine vinegar, olive oil, beetroot juice, caster sugar and salt into a large pan, and bring to a simmer
- 4 beetroots
- 6 baby beetroots
- 300ml of water
- 200ml of beetroot juice
- 200ml of white wine vinegar
- 200ml of olive oil
- 40g of caster sugar
- 1 pinch of salt
2
Place the beetroot cubes into the pickling liquor and cook for 3-4 minutes before removing from the heat and allowing to cool in the liquor
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