Publication-approved historical recipe

Velvet summer salad recipe

Name: Velvet summer salad recipe
Ingredients: 900 g steamed beetroot, thinly sliced; 1 bunch of spring onions, thinly sliced; 2 red chillies, deseeded and finely chopped; 2 tbsp white wine vinegar; 90 ml extra virgin olive oil; 50 g pine nuts; 300 g feta cheese, crumbled; Rocket leaves, to garnish

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

900 g steamed beetroot, thinly sliced
1 bunch of spring onions, thinly sliced
2 red chillies, deseeded and finely chopped
2 tbsp white wine vinegar
90 ml extra virgin olive oil
50 g pine nuts
300 g feta cheese, crumbled
Rocket leaves, to garnish

Method

Combine the sliced beetroot, spring onions and chopped chillies in a large bowl. Add the white-wine vinegar and olive oil and mix gently.
Toast the pine nuts in a dry frying pan over medium heat, shaking the pan frequently. Remove them as soon as they turn golden and leave them to cool on a plate.
Arrange the beetroot mixture on a serving plate. Scatter over the crumbled feta, toasted pine nuts and rocket.