|4 large large||Beetroots Beetroot|
|Raw and unpeeled|
|2 handfuls handful||Rocket Rocket|
|1 packet packet||Feta Cheese Feta Cheese|
|40 g g||Pumpkin Seed Pumpkin Seed|
|2 tbsp tbsp||Balsamic Vinegar Balsamic Vinegar|
Beetroot and Feta Salad
A great healthy salad, sweet and saltyfrom the winning combination of beetrootand feta cheese, all topped withcrunchy pumpkin seeds.
- 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.