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Beautiful Beetroot Salad

salad Recipes

INGREDIENTS

  • 1. 4 x large beetroot bulbs (Quick option – 1 x 450g tin of baby beets)
  • 120g rocket and/or baby spinach leaves
  • 80g Greek Feta
  • 2 tbsp extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ cup walnuts (roughly chopped)

METHOD

1. Preheat oven to 200°C. Use a fork to prick beetroot. Place on baking tray and bake for 45minutes or until tender. Once cooked – peel and cut into quarters. (Quick option – Use tinned beetroot – rinse well and cut into quarters.

2. Combine the rocket/spinach leaves and beetroot in a serving bowl. Crumble Greek Feta over the top and sprinkle with roughly chopped walnuts.

3. Combine olive oil and balsamic vinegar in a jug and drizzle over the top to serve.

4. Serving suggestions: Serve with grilled chicken breast, baked salmon, a boiled egg or roasted chickpeas to complete the dish

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