Wednesday, March 20, 2013

Beetroot, pear and feta salad recipe and ingredients

Beetroot, pear and feta salad
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