About this recipe:This is an impressive starter salad that is so dead easy to make. Grilling the feta results in a wonderful creamy texture - though note that feta doesn't 'melt' as such; it'll still hold its shape. The warm, creamy feta goes so well with the beetroot, that you need little else to round out this stunningly simple dish.
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Method Prep:10min › Cook:10min › Ready in:20min
Toast the walnuts in a dry frying pan over medium heat until golden brown, then set aside.
Preheat your oven's grill. Set the slab of feta cheese in a small baking dish. Drizzle with 1/2 tablespoon of olive oil, then sprinkle with dried oregano to taste.
Place the feta under the grill (about 5-8cm from the heat), and cook till hot and soft in the centre, about 10 minutes.
Meanwhile, slice the beetroot into 1cm slices. Gently toss the beetroot with 1 tablespoon olive oil, balsamic vinegar, salt and pepper. Layer the slices on a serving platter.
Take the feta from the grill and gently transfer from the baking dish to the platter, so that the slab of feta goes in the centre. Sprinkle with the chopped walnuts, a little more oregano, and drizzle with the remaining 1/2 tablespoon of olive oil.
Serve straightaway, as the feta will harden as it cools.
If you're lucky enough to get the beetroot greens with your beetroots, try shredding the greens into very thin ribbons and sprinkling over the salad for colour and flavour.