Interreg

1 1/2 lbs red and/or golden beetroots, cooked, peeled and diced
1/3 cup red onion, very finely chopped
1 garlic clove, finely minced
4 tablespoons olive oil locally sourced
2 tablespoons red wine vinegar locally sourced
1/2– 1 cup raisins ( or sub dried currants)
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
1 cup coriander, chopped, tender stems OK (or sub some mint, Italian parsley, basil)
1/2 –1 cup locally sourced dried nuts
1 cup feta, cut into cubes

1. Boil or steam beetroots until fork tender.

2. Trim and rub under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl. Add diced onion, garlic, olive oil, vinegar, raisins, salt and pepper and mix to combine well.

3. Add dried nuts and goat cheese. Gently toss. Taste, add more dried nuts, raisins or goat's cheese to taste. Adjust salt and pepper.

4. Serve in a bowl and garnish with coriander.