Spring brings an injection of colour into our lives, both in the garden and on the plate.
So much beautiful produce is coming into abundance, plump and juicy strawberries are everywhere – which is great for us because we average almost one kilogram of them each week.
The other thing I love about this time of year is salads and the fact is, they get a lot more interesting if you’ve got access to more ingredients.
The best salad maker I know would have to be my Mum, she always manages to whip up something delicious out of just a few key items.
In fact, she’s a darn good cook all round really.
This recipe is one of hers and it’s a beauty; the winning combination of earthy beetroot with rich fetta and the crunch of roasted walnuts.
I recommend two things: whatever you do, do not leave out the roasted walnuts (they are too good) and chuck on a pair of rubber gloves to peel your roasted beetroot.
Beetroot may be a gorgeous colour, but not when it’s stained on your hands for a week.
450g beetroot, roasted and diced
100g feta cheese, crumbled or diced
2 cups (or so) of rocket and baby spinach
½ cup parsley, chopped
½ red onion, diced.
75g walnuts, roasted and chopped roughly
2 tablespoons lemon juice
80ml olive oil
To roast beetroot, just wrap in foil with a drizzle of olive oil and salt and bake in a moderate oven for about two hours.
Allow to cool and peel and dice.
Assemble all your ingredients in a salad bowl.
To make the dressing, combine lemon juice and olive oil in a jar and give it a good shake.
Pour over the salad and serve.