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Ingredients
| 4 large large | Beetroots
Beetroot (Raw and unpeeled) | ||
| 2 handfuls handful | Rocket
Rocket (generous) | ||
| 1 packet packet | Feta Cheese Feta Cheese | ||
| 40 g g | Pumpkin Seed Pumpkin Seed | ||
| 2 tbsp tbsp | Balsamic Vinegar Balsamic Vinegar |
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Create new shopping listBeetroot and Feta Salad
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Method
A great healthy salad, sweet and saltyfrom the winning combination of beetrootand feta cheese, all topped withcrunchy pumpkin seeds.
Method
- Preheat your fan oven to 180 degrees Celsius. Individually wrap each beetroot (with the skin still on) tightly in tinfoil and sit in a small heavy baking dish. Bake in the oven for 30 minutes before removing and allowing to cool. Once cool enough to handle, unwrap the beetroot and gently rub the skin; which will peel away with ease.
- Chop your peeled beetroot and combine with all the other ingredients for a fresh and zingy salad.
