Tuesday, 27 November 2012

Roasted Beetroot, Walnut & Feta Salad

Ingredients
serves 2
Takes 30-40mins
  • 4 cups, your choice of salad leaves ie rocket, lettuce
  • 3-4 large beetroot, scrubbed (peeled if old) & diced
  • 1/2 cup shelled walnuts, halved, roasted OR 1/4 cup roasted pine nuts 
  • 150g feta, crumbled
  • Vinaigrette dressing or red wine vinegar - we've been using Agretti Fig Condiment containing grape juice, red wine vinegar & fig juice. It's pretty darn good.
Method
  1. Preheat oven to 190oC
  2. Shell walnuts if using - this is a fun after work activity  with a hammer:) Place into a roasting pan and bake until slightly brown, around 10-15 minutes. Set aside to cool.
  3. If using pine nuts place in saucepan over low heat until they change colour. Set aside to cool.  
  4. Throw your diced beetroot into a roasting pan with a swig of olive oil & roast for around 30-40 minutes or until beetroot is tender. Set aside to cool slightly. 
  5. Place all the ingredients into a salad bowl and dress. Enjoy! 
    

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