Winter Beetroot Salad

Beetroots are in season (it's end of January for this author now), and you cannot beat a good beet in an earthy salad!

Beets are super high in natural antioxidants, promoting overall heart and brain health, they improve your workout performance and boost your immune system, so it was a no-brainer that we would combine them with our Vendema Extra Virgin Olive Oil, to make a super-food dish that can act as side vitamin booster to all your winter plates. 

Ingredients: 

1 large beetroot, boiled

50gr of your favourite soft goat cheese, we used feta

Splash of white grapes vinegar

Handful of nuts of your choice, sunflower seeds and walnuts work amazing

Splash of our Vendema EVOO

Pinch of flaky salt 

Do the magic:

This one is as simple as it gets, choose your best looking plate, slice thinly your beet and lay it down, ceviche-style, top up with small pieces of your cheese, the nuts, the vinegar, salt and your Vendema EVOO-it's slightly peppery taste will bring all the flavours together. 

You can either keep it simple, as we did, or increase the complexity of this salad by adding some arugula as a base, or even better, by keeping and boiling the beet's leaves and adding them to the salad, or, if you wanna get wild, by slicing some grilled bosc pears that would go lovely with the beets' unique flavour-and adorable colour!

Enjoy!