Beetroot Carpaccio with Capers and Feta
This salad is a perfect accompaniment to salmon or lamb. I served this salad last night with salmon fillets, steamed asparagus and baby potatoes tossed in a little butter, delicious. For lunch today I am having the same salad on fresh sour dough bread topped with some smoked salmon and rocket.
5 medium beetroot bulbs
3 tbs walnut oil
2 tbs raseberry balsamic
80g feta cheese crumbled
1 tbs baby capers
1/2 cup chopped parsley
Method
Preheat oven 200c.
Wrap each beetroot in foil, place on a baking tray and roast for 1 hour.
Allow the beetroot to cool slightly before peeling. Use rubber gloves to avoid staining your hands.
Combine oil and vinegar in a jug and whisk to combine.
Slice the beetroot thinly, pour the dressing on top.
Top with the cheese, capers and parsley.
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