Beetroot Walnut And Feta Salad |
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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 6 |
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I came across this recipe just in time as I was baking beetroot one night - something a little different, but the textures and flavours work really well together! Ingredients:
3 medium beetroots |
1 head of garlic |
120g feta (i like danish the best as it is lovely as creamy) |
80g walnuts, toasted and chopped |
250g mixed baby spinach and rocket |
1 orange |
olive oil |
white vinegar to taste |
Directions:
1. Roast the beetroot and garlic (reserve 2 cloves) under tin foil for approx 1 - 1.5 hours (until skewer enters easily).
2. Peel and dice the beetroot when cooled (but still warm to take up the taste of the dressing).
3. Zest 1 tsp of orange. Juice half the orange. Mix the juice and zest with 2 crushed cloves of garlic, 1/2 the walnuts - add vinegar and salt and pepper to taste. Dress the warm beetroot.
4. Serve out the spinach mix on individual plates (or place in bottom of large salad bowl), and dish out the beetroot mix.
5. Crumble the feta evenly over the plates along with the rest of the walnuts to create lots of different textures.
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