Beetroot with Cumin and Feta

We have been without gas now for a week. The weather is far too unsettled to rely on the barbecue and the ‘hot plate’ that they (the gas people) have given us in the meantime is not capable of boiling a pan of water. This is inconvenient as we received some glorious beets in our veg box this week and I have been itching to make a salad with them.

It occurs to me that this is one of the few times that a microwave may actually be useful and after peeling them and slicing them into thin rounds I plop them into water and let the evil machine do its job. They take around 15 minutes to cook this way, which surprises me as I expect it to just nuke everything in 10 seconds. This makes a really earthy, sweet/sharp salad which I think will eat brilliantly come rain or shine and, let’s face it, we’ve had both most days this year.

Beetroot with Cumin and Feta

5 medium beetroot
½ a standard block of feta
½ teaspoon cumin seeds
Olive oil
Balsamic vinegar

Peel and slice the beets into 1cm (ish) slices. Cook the beets in boiling water until just tender (or steam, which would probably be nicer). Allow the sliced beets to cool and spread on a serving plate.

Drizzle with olive oil and balsamic vinegar and sprinkle over the cumin seeds. Crumble over the feta and serve.




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