This salad is rustic and god damn gorgeous. Using the beet leaves add a rich earthy taste to the salad. These beets pulled out of the ground and onto plate in a few hours. The leaves are very good as long as they¨re washed very well and steamed lightly. Just like a stronger tasting spinach.
Place leaves in the bottom of your serving dish or bowl. Layer on the beetroot slices and then the feta.
Mix the oil, honey and mustard in a small bowl.
Top with the shoots and nuts then finally drizzle on the dressing.
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
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