Our best recipes for Hanukkah 
Step-by-step: how to make salt beef 
A really easy sticky toffee pudding recipe 
Christmas treats to make with kids 
Best recipe for gingerbread – and everything you need to make it! 
How to Make Christmas Pudding 
Chilli NON Carne Soup 
CHRISTMAS MEGA MIX 
Chicken Skewers 
Crispy Korma Salmon 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Crunchy raw beetroot salad with feta & pear
Lemon oil dressing
Crunchy raw beetroot salad with feta & pear
Serves 4
Cooks In20 minutes
DifficultySuper easy
Cook with Jamie
Tap For Method
Ingredients
- 3 ripe pears
- 4 large beetroot
- 200 g feta cheese
- a few sprigs of fresh mint
- 1 large handful of sunflower seeds , optional
- LEMON OIL DRESSING
- 1 lemon
- extra virgin olive oil
Tap For Method
Cook with Jamie
Tap For Ingredients
Method
- Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
- Secure the lid on the jar, give it a good shake, and put aside until needed.
- Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
- Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
- Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
- Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).
Tips
Remember to wear an apron when chopping beetroot, and wash your board and hands afterwards or you’ll get red fingerprints everywhere.
Feel free to swap the pear for crunchy eating apples, if you prefer.
Comments