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| Beetroot, pear and feta salad |
Serves 4-6
Beetroot, pear and feta salad ingredients: 3 bunches baby beetroots (we used red and gold), trimmed. 1 Williams pear. 1/4 cup (25g) walnuts, toasted. 200g marinated feta, drained. 2 cups micro salad leaves. 1/3 cup (80ml) walnut oil. 2 tbs balsamic vinegar. 1 tbs honey
Methods of cooking
To make beetroot, pear and feta salad, Preheat the oven to 180C. Trim the bunches of beetroot, then wrap each bunch in foil and place on a baking tray. Roast for 45 minutes or until tender. Allow to cool, then peel and halve if large. Slice the pear and arrange on a serving platter with the beetroot, nut, cheese and micro salad leaves. Whisk together the walnut oil, balsamic vinegar and honey, then season to taste. Drizzle over the salad just before serving. By then the beetroot, pear and feta salad is ready
