Beetroot Salad

With a beautifully sweet beetroot from my La Coumeto vegetable basket, I wanted something simple to prepare and this idea was inspired by a recipe by Hugh Fernley-Whittingstalls. Adjust quantities to suit the size of the beetroot you are using, though this works very well with baby-beets.

1. 1. Wearing lightweight kitchen gloves peel the beetroot then cut in half, then each half into quarters - feel free to chunk into smaller pieces, but adjust the cooking time accordingly.
   
   2. Steam (or boil) the beetroot for about 15 minutes until cooked but still retaining some crunch. Turn into a mixing bowl (not plastic, which will stain horribly!) and sprinkle with the lemon zest, lemon juice, a drizzle of olive oil and seasoning. Leave to cool.
   
   3. Line a serving dish with baby spinach leaves and shredded basil. Toss the beetroot in its dressing then arrange over the salad leaves. Crumble over a few cubes of marinated feta and serve.
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