Beetroot and Feta Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
3-4 small/medium beetroots
02 -
150g spring green mix
03 -
115g feta cheese, crumbled
04 -
60g toasted walnuts
→ Dressing
05 -
120ml homemade honey mustard dressing
# Instructions:
01 -
Preheat oven to 220°C (425°F). Trim beetroot stems leaving 5-7cm to use as handles. Wrap each beetroot individually in foil. Place on a baking sheet and roast for 45-55 minutes until fork tender.
02 -
Allow beetroots to cool until comfortable to handle. Using the foil to hold the stem in one hand, gently rub the skin off with paper towels in your other hand. Wear gloves or ensure paper towels cover your hands to prevent staining.
03 -
Slice the peeled beetroots approximately 6mm (1/4 inch) thick. Use a fork to stabilize them while cutting to avoid staining your hands.
04 -
In a large bowl, toss the spring greens with half of the honey mustard dressing. Transfer dressed greens to a serving platter. Arrange sliced beetroots, crumbled feta, and toasted walnuts on top.
05 -
Drizzle the assembled salad with additional honey mustard dressing and serve immediately.
# Notes:
01 -
The beetroots can be roasted ahead of time and refrigerated until ready to assemble the salad.
02 -
For additional flavor, consider adding a splash of balsamic vinegar to the finished salad.