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  • Chorizo And Feta Beetroot Salad

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    Chorizo And Feta Beetroot Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt Chorizo sausages, (gluten free)
    • 750 gm Cooked beetroot, sliced into 2.5 mm (1/8 inch) thick rings (1lb 8oz)
    • 1 Tbsp. Extra virgin olive oil
    • 1 Tbsp. Gluten free wholegrain mustard
    • 90 ml Balsamic vinegar, (3 floz)
    • 1 dsh Tabasco
    • 1 tsp Caraway seeds, pounded with a little extra virgin olive oil
    • 1 sm Bunc fresh flat leaf parsley or possibly coriander
    • 2 sm Red onions, diced very small
    • 75 gm Feta cheese, crumbled (3oz) Coarse sea salt and freshly grnd black pepper Mixed salad leaves to serve

    Directions

    1. Mix the oil, mustard, vinegar, Tabasco and carraway seeds into a thin dressing.
    2. Pour over the sliced betroot and leave for 1/2 hour in a cold place, for the flavours to develop.
    3. Before serving, fold in the coriander or possibly parsley, red onion, seasoning and sausage.
    4. Arrange the mix lettuce leaves onto a large plate or possibly serving dish and arrange the beetroot and sausage mix on the top, followed by the crumbled feta cheese.
    5. NOTES : A very simple and quick tasty supper.Ideal for hot summer eating.

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