Beetroot and pear salad with honey walnut dressing

Cooking Salads Beetroot and pear salad with honey walnut dressing

Rich creamy fetta, crumbled and scattered amongst roasted beetroot, is a divine salad - the honey walnut dressing tops it perfectly. This is a great dish for vegetarians or as a side to your feast.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven 200C/180C fan-forced.
  2. Wearing disposable gloves, wash and trim beetroot. Wrap each beetroot in foil. Roast for 1 hour or until beetroot is tender when tested with a skewer. Remove from oven. Set aside for 15 minutes to cool. Wearing gloves, remove foil, peel and cut each beetroot into wedges.
  3. Meanwhile, make Honey Walnut Dressing: Place oil, vinegar, honey, walnuts and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  4. Roughly chop silverbeet leaves. Arrange silverbeet, pear and mint on a serving platter. Top with beetroot and fetta. Season with salt and pepper. Drizzle with Honey Walnut Dressing. Serve.

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2 beetroot
1/2 bunch silverbeet, stalks removed and saved for another use
1 packham's triumph pear, cored, thinly sliced
1/3 cup fresh mint leaves, chopped
100g fetta, crumbled
1/3 cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp honey
2 tbsp walnuts, toasted, chopped
1 tsp wholegrain mustard

Adv

Autors
Preparation time
35
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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