Over the last month, I’ve been digging up or pulling out the last of my winter vegetables in the garden. I had mixed results this year. We had a large infestation of white fly which devastated my brussel sprouts. I’ve been told that everyone had a bad time of it, so I’m not feeling too defeated.
Thankfully, my kipfler potatoes, broad beans, bok choy and beetroot had flourished. Though I had to water a bit as the winter rain wasn’t very reliable; I’m afraid that’s the new norm with our dramatically changing climate.
My beetroot is the last of my winter vegetables to be harvested. Which is fabulous, as since the weather is getting warmer, I get to make my all time favourite salad. My step mother introduced me to this salad a few years ago. It’s rare that I would get so excited by a salad, but there’s something about combining earthy beetroot with salty feta which turns my taste buds on! Dare I say it was a taste transforming moment in my life. Fresh beetroot is best, but I have resorted to using tinned whole beets when they are not in season.
Beetroot, Feta and Chickpea Salad
- 4 or 5 medium sized beetroots
- 2 or 3 handfuls of spinach leaves
- 1 tin (400g) chickpeas
- 100g feta (you can use goats cheese instead)
- Sliced red onion to taste
- Handful chopped parsley
- Salad dressing (I used a balsamic vinaigrette)
After peeling and cubing the beetroot, I boiled them on the stove for 15 minutes. After draining, I rinsed them under water to cool them down.
I like to assemble my salads in layers. On the bottom the spinach leaves, then the chickpeas, beetroot, crumbed feta and sliced onion then finished with the parsley and salad dressing. This salad is perfect to eat on its own, or with grilled chicken, lamb or steak.