Sunday, January 29, 2012

Totally addictive beetroot salad with feta

8 reasons to make this mind-blowing side salad!

  1. Yesterday, you had the most amazing party where you totally danced your ass off. Let's say, for example, two of your best friends got married and now your whole body is sour. This salad will kick you up in no time.
  2. You want to pretend you're effing healthy. Did those newyear-resolutions really get to you, girl? Keep it up; here's a salad.
  3. Tomorrow, you're having your last exam this semester. You don't have lots of time, sidesalads should be a quick thing to do in this point of your life.
  4. You like colours. Maybe even pink? If you do like pink, it's hard to resist  this salad. It totally is.
  5. You want beet-stained hands. Say WHAT? Why would you ever want that? I don't know. I'm just saying that IF you would want them; this is the easiest way to get them.
  6. You want to please your friend. Your hardworking and loyal side-kick, for example, who stood next to you during this whole exam-period. He will be very thankfull after eating this salad. He just won't admit it. His 'hmmmm' will make you totally understand it.
  7. You want to show off your pretty flower-plate. Here is mine. Isn't it pretty?
  8. Did I mention it's really pinkish?

Oh! While I still got your attention: my dearest newlywed friend Marmushka is working on a kick-ass Header for this little blog. You should totally check her out; she's the most talented artist!
Also; come back in a week or so and be totally whowed-out -Yes, I made this word up- by the new style. I dare you.

Beetroot salad with feta
Source: Jamie Oliver - 30 minute meals

250g pack of cooked vac-packed beetroots; grated
Balsamic vinegar
Extra virgin olive oil
½ lemon
A bunch of fresh flat-leaf parsley
50g feta cheese

one: Shred the beetroots in a food processor, mandolin or chop with a knife! 
two: Poor in a few lugs of balsamic vinegar and olive oil. Squeeze in the juice of halve a lemon. 
three: Finely chop a bunch of parsley and add most of it. Stir to dress, then tip unto a nice serving plate. 
four: Scatter over the rest of the parsley. 
five: Crumble over the feta. 

Digg in!

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