Beetroot and carrot salad is a staple side dish, perfect when Spring has arrived but none of the Spring vegetables have turned up yet.
4-6 carrots, top ends removed, peeled and quartered lengthwise
Olive oil, 1/4 teaspoon of each salt, chilli flake and cumin seeds
6 beetroot, top ends removed, peeled and cut into 6ths lengthwise
Olive oil, salt and pepper
100 grams feta*
Flat-leaf parsley
Simple dressing with 1/3rd balsamic vinegar, 2/3rd olive oil and 1tsp wholegrain mustard.
Preheat the oven to 180 C
1. Add the prepared carrots to a large bowl and toss to coat with the olive oil, salt, chilli and cumin seeds. Spread on a tray. Bake for 25 minutes
2. Add the prepared beetroot to the same bowl, and toss to coat with olive oil, salt and pepper. Spread on a second tray. Bake for 25-30 minutes.
3. Dice or crumble the feta, and tear up the parsley. Layer all together on a serving plate and drizzle with the dressing.
Notes: I used the Whitestone Fuschia Creek Feta. It's quite firm, very punchy flavour-wise and not overly salty. I find the firmness helps to stop it being smeared about everywhere. A soft goat's cheese would work well here too.
The most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.
Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.
