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