I really love beetroot’s earthy, savoury flavour and the smooth, solid texture, but mostly I love beetroot because of its distinctive pink and red and purple colour, which makes any dish look absolutely beautiful, and this salad is no exception: pretty lunch is the best lunch.
This is a quick, easy, healthy lunch to prepare and take to work. I’ve been pretty busy recently (My partner and I are working on a new project and with that, as well as keeping up with blogging, planning our wedding, having some kind of social life and, you know, working full-time, I’ve not had hours to spend on preparing food). This salad lasts for 3-4 days in the fridge, and is great as a packed lunch or makes a colourful addition to the picnic table.
Seriously, considering how quick this recipe is to knock together, it is delicious (as well as visually gorgeous): earthy and sweet with a deep, nutty flavour from the toasted walnuts and a tangy, salty kick from the feta. With such a such a beautiful mix of flavours, this is a salad that can be dressed plainly, with just a drizzle of olive oil, a squeeze of fresh lemon juice and a little freshly ground black pepper.
Making Beetroot, Feta and Walnut Salad another day? Pin it so you don’t forget!
The Beetroot, Feta and Walnut Salad recipe:
- ½ cup basmati or brown rice
- Pinch of salt
- 200g feta cheese
- 4 cooked beetroots (I use the prepared, natural-cooked ones that come in a vacuum sealed bag, because who has time to cook beetroot from scratch?)
- ½ cup walnuts
- Drizzle of olive oil (around 1-2 tblspn.)
- Juice of 1 lemon
- Black pepper, to taste
- Rinse the rice thoroughly and place into a saucepan with 1 cup of hot water and a pinch of salt. Bring to the boil, turn down the heat and simmer for around 15 minutes. Keep an eye on it and add a little more water if it begins to stick to the pan.
- Whilst the rice is cooking, prepare the rest of the salad ingredients and add them to a large bowl to combine. First, roughly chop the walnuts a little, then heat a small, lightweight pan and toast them for a few minutes, being careful not to burn them. Roughly crumble the feta in clean hands, then chop the beetroot into large chunks.
- Once the rice is cooked, remove from the heat, drain and run under cold water, and add to the bowl once cooled.
- Drizzle the olive oil directly over the salad. Cut the lemon in half and squeeze the juice of each side straight over the salad too. Grind over a little salt and pepper and toss the salad before bringing to the table to gasps of ‘Oh! What a beautiful pink salad!’, or pack up into two boxes to take out and about with you.