Feta, Beetroot & Parsley Salad

Pudding
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Introduction

Great salad and makes a change from a green salad. Beetroot adds such great colour to any dish and very healthy too!

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Oven temperature

210°c/fan 200°c – 410°f – Reg 4

Steps

  1. Cook the beetroot by scrubbing off any mud but keep the whole. Put on a piece of foil, large enough to wrap the beets up

  2. Sprinkle with garlic, thyme, seasonings and trickle over the oil.

  3. Scrunch the foil up and place on a baking tray in the oven.

  4. Roast until tender, leave to cool then take off the skin and tops etc

  5. Cut into wedges and add to a bowl.

  6. Crumble the feta cheese and add to beetroot.

  7. Mix all the dressing ingredients together and check for seasonings

  8. Place salad leaves and chopped parsley onto plates sprinkle over beetroot and cheese mix

  9. Drizzle dressing over salad and serve any extra dressing in a jug

Cooks tips

Once the beetroot is cooked this takes about 5 minutes to assemble. So cookthe beetroot in advance it will keep in the fridge for approx. 3 days.

Serve with

by itself!

Wine pairing

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Ingredients

  • 400g small beetroot

  • Garlic

  • Fresh thyme

  • 2 tabs oil

  • Fresh green salad leaves

  • Parsley

  • 200g feta cheese

  • Seasonings

Dressing

  • 1 tab cider vinegar

  • 3 tabs of oil

  • Seasoning

  • Pinch of sugar.

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Feta, Beetroot & Parsley Salad

1hr 20 minutes

2-4 depending on main course or starter

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