I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Friday, 17 July 2009

Beet, feta and herb salad



This recipe was inspired by a dish at Mohsen, my favorite Persian restaurant in London (or in the world). There, along with flatbread, smokey eggplant dip, and hummus, they serve a plateful of fresh herbs, feta and radishes. Rolled up in a flatbread, or just eaten by the sprig, the intensity of flavors transports you away from the rather uninspiring view of the Earl's Court Homebase across the street.

Having received beets in the veg box several weeks in a row, it was time for a batch of beet cooking. I plunked them all in boiling water, peeled them, and put half in the freezer for future use. The other half went into the fridge for immediate delectation. (And more recipes to follow shortly.)

I love beets in a salad and their natural sweetness begs some robust flavors to act as a counterpoint. I started musing on the saltiness of feta, then the sprightliness of lemon and mint, and suddenly I thought of Mohsen and their herb salad. I didn't need to think any more about it: I simply mixed everything together, closed my eyes, and away I went.

Beet, feta and herb salad

1 medium beet, roasted or boiled, peeled and sliced
handful of herbs: parsley, mint, and tarragon pictured here
crumbled or cubed feta
1 tsp. olive oil
1/2 - 1 tsp. sherry vinegar or lemon juice, depending on taste

Serves 1

10 comments:

Libby Murphy said...

Have you ever tasted yellow beets? I think they are the best.
Great post.
Happy Twirls

Karine said...

It looks good and easy to make! Thanks for sharing!

stephchows said...

summer salads with fresh ingredients are the best!!

Marta said...

Oh gosh, I love Persian food so much, I often seek inspiration there too. This salad looks delicious and very simple, I love it!

Reeni♥ said...

What a delicious combination this is! I love beets in salads too!

Astra Libris said...

Ooooh, I love beets... and I love how you describe the transporting experience of floating away on flavors and food memories! Your salad is positively gorgeous...

Thank you so much for your recommendation on making paneer! I actually have made paneer once before, but it was ages ago... :-) It was so much fun, too! Thank you for reminding me!!

Zoe said...

I love beets in my salad. I usually use goat cheese, but im sure feta is just as good!

EMC said...

Ooooh, this just gave me an idea as to what to do with my golden yellow beets! Roasted beets with crumbly feta on a bed of herbs sounds both comforting and like a great fridge cleaner!!

Chef Fresco said...

I've never been a huge beet fan, but this looks pretty tempting!

Cucinista said...

Thanks everyone for reading and commenting!

Libby, I have tried yellow beets and I think they are the best too. Plus, no danger of staining.

Karine, glad you liked!

Steph, best part about summer in my opinion.

Marta, agreed!

Reeni, beets certainly beef up a salad

Astra Libris, hope you have fun making your paneer.

Zoe, can't go wrong with goat's cheese or feta!

EMC, hope your yellow beet experience goes well.

Chef Fresco, once you start with fresh beets you'll never stop.

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