Description
A gorgeous salad for a light lunch or serve it with duck for a special dinner.
Ingredients
Scale
- 3 medium-large beetroots
- 142 grams (5 ounces) mixed rocket, baby spinach and mixed lettuce leaves
- 200 grams (7 ounces) Danish feta cheese (I love the creaminess of Danish feta)
- 1 small red onion, peeled and diced
- 30 grams (1 ounce) roasted and salted pepitas (sunflower seeds)
- 30 grams (1 ounce) walnut pieces
- Handful fresh basil leaves
- Handful fresh mint leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- Juice of 1/4 lemon
- Pinch sea salt (you don’t need much because the fetta is salty)
- Freshly ground black pepper
Instructions
- Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
- Wash the beetroots and then wrap the beets in tinfoil.
- Roast for 50-60 minutes (insert a skewer to test if the largest one is done). Let cool for twenty minutes – they’re hard to peel when hot.
- Using your fingers, peel the skin from the beets.
- Slice beetroot into one centimetre pieces and then quarter the slices.
- In a bowl, arrange a bed of washed and spin-dried, mixed leaves with beetroots on top. Crumble in fetta cheese and then sprinkle over pepitas, walnuts, mint and basil leaves.
- To make dressing, mix olive oil, red wine vinegar, honey, lemon and a pinch of salt in a small cup and whisk furiously.
- Pour dressing over salad and finish with a good grind of black pepper.
- As the beetroot will turn everything bright pink, I prefer to serve the salad untossed so the colours remain true, and then mix the salad at the table just before we eat.
- Prep Time: 15 mins
- Cook Time: 50 mins