Beetroot Salad with mint and lemon

Instructions

1. Steam the beetroot whole,for about 15- 20mts,skin and all.
2. When cool,peel and slice into discs of medium thickness.
3. Spread it out on a baking dish
4. Slice the onion into circles and scatter the onion rings over the beetroot.
5. Drizzle about 2 Tbsp of EVOO,add salt and freshly cracked pepper.
6. Roast/Grill in the oven on medium heat for about 15 mts or until you see the edges of the onion and beetroot turn colour...that's my favourite part !
7. Meanwhile,roll the mint leaves and chop finely,they will be in long strips
8. Once the beetroot is done,Scatter the mint leaves,add a dash of lemon juice(to taste) Crumble the feta on top ,if using and serve.
9. I made the beetroot salad for lunch,minus the feta.
10. glad i shared this recipe because it was perfect for a hot day.
11. or as an accompaniement to a heavy biryani meal...Lol !...a palate cleanser ,if u will.
12. The second picture is a slight variation of the beetroot salad,by adding red bell peppers made by a salad lover...looks good too

• Servings : 2
• Ready in : 20 Minutes
• Course : Lunch
• Recipe Type : PLT Salads For Every Day
• Ingredient : Leaves, Onion