We've taken beetroot salad to the next level with the addition of creamy feta and a zingy vinaigrette.
Serves: 4
INGREDIENTS
600 grams beetroot, trimmed
small head garlic, skin on
200 grams firm feta cheese
3 tablespoons olive oil
pinch of chilli flakes
2 tablespoons dried oregano
Vinaigrette
3 tablespoons walnut oil or olive oil
1⁄2 teaspoon honey
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
To finish
1⁄2 cup walnuts, toasted
2 spring onions, finely sliced
fresh herbs for garnish
METHOD
Serve with a Spiced Beef with Melon, Barley and Mint Salad as a Middle Eastern Platter
Preheat the oven to 200ºC.
Place the beetroot and garlic in a piece of foil, drizzle with a little olive oil and season. Wrap tightly and roast until tender. Cool then peel.
Break the feta into rough pieces, place in a small ovenproof dish and drizzle with olive oil. Scatter over the chilli flakes and oregano and give a grind of black pepper.
Cook until just starting to colour. Cool.
Dressing: Whisk all the ingredients together in a small bowl and season.
To serve: Cut the beetroot into rough pieces and place in a serving dish. Scatter over the walnuts, spring onions, peeled roasted garlic and the feta. Drizzle over the dressing.
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