Beetroot with Chorizo, Feta and Mint

This recipe has been inspired by a recipe from BBC Good Food July 2012.  However, I made some changes in the method to suit my own purposes!

Beetroot with chorizo, feta and mint (serves 2)

1 pack cooked beetroot

½ regular cooking chorizo, cubed

1 tbsp balsamic vinegar

100g feta, crumbled

Handful of mint, roughly chopped

Drizzle olive oil

Salad leaves

1.       Lay the salad leaves on the place

2.        Slice the beetroot and lay out on the leaves

3.       Add the chorizo to a hot frying pan, be careful it doesn’t burn

4.       When cooked add the balsamic vinegar and cook for 1 minute

5.       Tip the chorizo and vinegar onto the beetroot

6.       Crumble the feta over the salad and sprinkle with chopped mint

7.       Drizzle a little olive oil over the salad and serve immediately

I  enjoyed this salad, with it's combination of sweet, sour, salty, earthy flavours and even more because we managed to eat it outside!  Back to rain and wind today, but for one brief day, we had a little bit of summer.

I'm entering this into Herbs on Saturday run by Karen at Lavender and Lovage and, this month, hosted by Vanesther at Bangers and Mash