This week we say goodbye to October and to our mastic oil, our latest product of the month with a warm winter salad. As you may know, we love cooking with produce that’s in season and make hearty soups and wholesome salads. In this salad, which is inspired by our mastic oil producers, the classic combination of orange and beetroot meets the aromatic mastic oil and feta cheese. The result is a wholesome salad that is great for dinner, and lunch the following day.
So join us, as we welcome November with this colourful salad, and with our new products of the month: We’ve got two wonderful hampers to inspire you as you start thinking of your Christmas shopping. And if you’re already thinking of your festive table or gatherings, check out our Oliveology catering – Just in time for Christmas! Think of spreads of olives and delicious meze appetizers, luscious platters of foods to share, winter fruits and vegetables. All cooked by us with raw honey & grape molasses, dried fruit & nuts, speciality olive oils and many more of Oliveology ‘s much loved ingredients.
Serves 2 as main or 4 as a side
1kg beetroot
zest from 2 oranges
4 tbsp olive oil
3 tbsp orange juice
2 tbsp red wine vinegar
2-3 drops mastic oil or 1/8 tsp mastic tears ground with a bit of salt
150g feta cheese
a handful of raw unsalted pistachio kernels (30-40g)
salt, pepper, to taste
Scrub and boil or roast the beetroot. Once they cool down a bit peel them and cut them in large bite-sized pieces.
To make the dressing whisk together the orange juice and zest, olive oil, vinegar and mastic oil or mastic with salt (if using).
Toss together the beetroot and the dressing and place your salad in a large bowl or platter. Crumble the feta cheese and add it to your salad. Taste and season with salt and pepper, adding more vinegar or mastic oil if needed.
Roughly chop the pistachios and sprinkle them on top.
