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Beetroot and Feta Side Salad with Walnuts
Earlier this week I went to Marco Pierre White's restaurant 'Marco' in London for the Best of British campaign with Knorr. Much more about that as soon as I'm sent through the professional pictures of the day - it was a fantastic experience. We were all fed very well indeed and along with the rib eye steak was a lovely side salad of thinly sliced beetroot with crumbled feta and walnuts. Delicious! This picture is of my attempt at making it - the real thing can be seen after the page jump.  The restaurant salad looked far better than this one I made last night as you will see in a bit! There isn't a recipe as such for this but you will need a mandolin slicer as the beetroot slices need to be really very thin. So, all you need is some cooked beetroot (not from a jar and without vinegar). You can buy it ready cooked in a pack in any good supermarket. Feta - crumbled a glug of Extra virgin olive oil a few leaves - say parsley, Greek basil or torn basil. I think Greek basil is just so pretty and the leaves are so small you don't have to tear them. a few chopped walnuts and a little salt and pepper to season Arrange the beetroot slices on a round plate starting in the middle and slightly over lapping each slice move towards the edge till the plate is covered in one layer only. Drizzle with a little olive oil. Crumble over the feta, sprinkle over the walnuts and season lightly. Put the leaves on top and drizzle with a little more olive oil. Here's the one from the resturante - looking a lot more elegant than mine!  And once again - here's mine - such a difference. Somehow, I don't think I'll be given a job at Marco's just yet!  related searches : Beetroot
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