I’ve been tweaking this dish for a few weeks before my brother’s birthday. I first saw beets and feta put together a few months ago while browsing through Pinterest. One day I gave it a shot and it turned out brilliantly. Feta and beets do indeed work well together. Shortly after discovering what is now one of my favourite summer combinations, I was given my first catering gig. It was here I decided to test the combination again to see if it could stand up to paying customers. After seeing that it was being extremely well received, I decided to run with it.
This is what I ended up serving for my brother’s birthday salad. Beets are not something that is commonly consumed in a Vietnamese household so I knew that it would be a special experience for him. Again, it was well received. One would expect something that is so universally enjoyed to be something simple and conservative and you would be right. This salad is simply a cooked beet with some embellishments.
The sliced blanched beets sit atop a whipped feta cheese. This is the focus of the dish so I was rather generous with the portions of both the cheese and the beats. I then sprinkle on some pine nuts however most nuts will do. Personally, my favourite nuts I have used with this dish have been pistachios. Afterwards, I place some radishes around the dish and on top of the beets. Next, I place a generous hand full of pea shoots which I’ve been growing in my garden. I must admit that another scoop of whipped feta on top of the beets (as shown here) before the hand full of pea shoots never hurts (can you really ever have too much feta?). Last, I finish the dish with some olive oil and some crushed black pepper.