Is it just me or does anyone else think beetroot gets a bad rap? I guess it’s had years of being pickled and prodded and denied all it’s pure beauty. The method I use in this recipe is my favourite way to cook it and you are left with a delicious tender vegetable with a real sweet and earthy flavour. Accompanied by a few complimentary friends and you have a spikey and robust Winter salad which will keep you going long into the New Year. I had a few leftover boiled baby potatoes which I popped in the oven also to crisp up, they turned out to make a great crispy addition!

Serves 4
4 fresh beetroot, tops sliced off
12 boiled baby potatoes, sliced in half
200g of feta cheese, roughly crumbled
250g of bulgur wheat

For the dressing:
1 tablespoon of balsamic vinegar
3 tablespoons of extra virgin olive oil 1 teaspoon of Dijon mustard
1 garlic clove, finely minced
A good pinch of sea salt and ground black pepper

Roast off the beetroot first.  Wrap them in tinfoil, place on an oven tray and bake for about 45mins to an hour at 190C/Gas Mark 5 or until you can insert a fork smoothly. Remove from the oven, allow to cool, then peel with knife and slice into thick chunks.

If you are adding leftover potatoes, place them in a roasting tray and drizzle them with olive oil and sprinkle over some sea salt and ground black pepper and place them above the beetroot in the oven.

While the beetroot is roasting, prepare the rest of the ingredients for the salad.

Place the bulgur wheat in a bowl, cover with boiling water and cover with cling film.  When all the water has been absorbed, fluff up with a fork and set aside.

Whisk the ingredients for the dressing together and set aside.

Add the dressing, beetroot, and feta (and roast baby potaotes if you wish) to the bulgur wheat and gently stir through.

Serve straight away or alternatively this makes a fantastic little lunchbox filler.