1 kg small heirloom fresh beetroots (different colours if you can get them)
200 g block feta
100 g pumpkin seeds, toasted
For the dressing
1 lemon zest and juice
2 tbsp white balsamic or white wine vinegar
2 tbsp extra virgin olive oil
- Put the beetroots in a large saucepan of water, cover with a lid, bring to the boil, then cook for 20-30 mins until tender – this will depend on the size. When cooked they should feel tender when poked with a knife. Drain and leave to cool.
- Peel the beetroots with a sharp knife (make sure you wear gloves for this, or the juice will stain your hands) and cut into slices. Mix the dressing ingredients together with some seasoning and gently toss through the beetroot. Arrange on a platter and scatter the feta and pumpkin seeds over the top.