Beetroot and pear salad with honey walnut dressing

Recipes / Salads

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.

Recipe «Beetroot and pear salad with honey walnut dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.