Early spring in Finland is the time of the year when vegetarians get seriously frustrated. There is not much local greens available and even the imported vegetables seem a bit, well, wintery.
I'm not a vegetarian, but when the sun gets brighter and the days get longer, I start getting these cravings for something fresh. This recipe has saved the day more than once.
Beetroot and apple meet feta
(as a starter for 4 adults - 2 hungry ones get a lunch if completed with bread... )
3-4 smallish beetroots
1-2 Granny Smith -apples
pine nuts lightly toasted in a dry pan
Originally this recipe was made with raw beetroot but lately I've started to prefer the cooked ones as they have this nice sweetness in them that contrasts nicely with the acidity of the apples and the tartness of the cheese. So, cut a cross on top of the beetroots. Add a tablespoon of balsamic vinegar and some salt on each. Wrap in folio and cook in the oven (200 degrees) for about 30-45 minutes, until a knife enters the beetroot with practically no resistance.
Let the beetroots cool to room temperature and peel them.
Cut the apples and beetroots to pieces according to your taste. Rinse the feta and wash the rucola.
Build you salad on the plates by adding the ingredients as you like them. Add some black pepper.
If you want, you can still add some balsamic vinegar, but this is good without it as well.