Beetroot and feta salad

This dish was demonstrated at the Honest2Goodness Market on the 12th of December 2009.

Ingredients: - To serve four

4 small - medium beetroots - available at the Veg Stall

large handful of rocket or other seasonal salad leaf - available at the Veg Stall

One red onion - available at the Veg Stall

2 oz of good feta cheese - available at the Real Olive company stall

Good olive oil - available at the Real Olive Company stall or at the H2G Pantry

Good unrefined cider vinegar - David Llewellyns is avalable at the Veg Stall

To cook the beetroot - simply wash thoroughly (take special care with the base of the beetroot, where earth can linger!)

Then boil in plenty of water for at least an hour. When a knife can easily slide into the beetroot, it is ready.

top and tail the beetroot when it is cool - you dont need to peel at this time of year (december)

After that, it is an assembly job!

Cut the beetroot into bite-sized chunks

Wash the leaves and place onto a plate

Peel the outer skin of the onion then slice it  into thin rings

Make the dressing - allow about four dessertspoons of olive oil to one dessertspoon of cider vinegar.

Add the beetroot and the onion to the salad leaves; add the feta, crumbling it on the salad; then drizzle the dressing on top.

optional extras - a few walnuts, or some pink peppercorns; some good quality croutons; do some fresh orange juice instead of the cider vinegar to add as the dressing