I love this dish, so refreshing, and simple. Just give your self time for the marinade, and in addition to this picture I like to whip in a hand held blender some feta and olive oil, and then gently toast some cumin seeds, garlic, and ginger and drizzle over the cheese.
4-6 beetroot bulbs gently boiled until cooked 30/40 mins
1 red onion diced into small pieces
1 bunch dill chopped
zest and juice of 2 limes
5 tbsp olive oil (virgin or extra)
1 tbsp sherry vinegar
5 tbsp chopped capers
1 pack of feta
2 cloves of thinly sliced garlic
10 grams ginger cut into thin matchsticks
1 tbsp of vegetable/rapeseed or nut oil
1 tbsp of cumin seeds
Make the marinade by adding, onion, dill, lime, 3 tbsp olive oil, vinegar, capers, and seasoning.
Boil the beetroot until just cooked, allow to cool then thinly slice.
Add the sliced beets to the marinade and leave for 24 hours, gently stirring occasionally, so all the beets have time to marinade.
This dish is served chilled.
Once plated mix the feta with 2 tbsp of olive oil, fresh lemon juice, and salt to taste. I find a hand held blender works best for this.
Now gently heat vegetable oil in a sauce pan and add cumin seeds. once they start to move in the pan, add the garlic and ginger. Be careful this doesn't burn, it will cook really quickly, as soon as you can smell the aromas of the garlic and ginger it's ready. Pour over the feta and spoon the feta onto the beetroot salad.