Beetroot, cucumber, olives and feta skewers

This pintxos or tapas is excellent on its own or alongside other (meat-based) tapas.  It is attractive and tastes good.

Preparation Time: 15 Mins

Cooking Time: 20 Mins

Total Time: 2 Hrs

Ingredients

For 4 servings…

2                    Beetroot  - each one cut into 4 chunks    

8 squares         Feta cheese  - 2 cm square; 1¼  cm thick

8                    Olives  - black, pitted

8 squares         Cucumber  - peeled, cut into 2 cm squares, 1¼  cm thick      

To make the vinegar reduction

                     Vinegar  - Moscatel   

For drizzling

                     Moscatel vinegar reduction      

                     Olive oil    

To finish

                     Pepper  - freshly ground, black 

                     Salt          

Method

To make the vinegar reduction…

Pour Moscatel vinegar into a small saucepan, place over medium-high heat, bring to a boil, decrease the heat to maintain a simmer and cook until reduced by half.

Let it cool.

To make the skewers…

Thread 1 piece of beetroot, 1 square of feta, 1 olive and 1 cucumber square onto each of small bamboo skewers.  Take care to ensure the colour from the beetroot does not contaminate the feta.

Arrange the skewers on a platter.  Drizzle lightly with olive oil and the vinegar reduction.  Sprinkle with salt and pepper.

Wine recommendations

A dry aromatic wine or Sherry

Conventional

     Txakoli de Getaria

Interesting

     Côtes de Gascogne blanc

     Muscadet Sèvre et Maine Sur lie

     Muscat d'Alsace sec

     Touraine sauvignon

Adventurous

     Fino Sherry

     Manzanilla Sherry