Root vegetable and feta salad

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Ingredients

  • 1 clove garlic, finely chopped
  • Salt
  • 60ml red wine vinegar
  • 120ml extra-virgin olive oil
  • 450g baby carrots and golden beetroot (as many varieties as you can find), sliced paper thin
  • 1 red onion, sliced thin and soaked in ice water for 10 minutes
  • 1 small (110g) cucumber, thinly sliced
  • 120g crumbled barrel-aged feta
  • 5g chopped fresh dill
  • 5g fresh mint, torn
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Root vegetable and feta salad

1) Put the garlic and a pinch of salt in a large mixing bowl. Add the vinegar and slowly whisk in the oil.

2) Add the carrots and beetroot, onion, cucumber, feta, dill, and mint. Gently toss. Add salt and pepper, to taste. Transfer to a large platter and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representatio

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