Beetroot, pear and feta salad

Cooking Salads Beetroot, pear and feta salad

Valli Littles beetroot, pear and feta salad creates the flavours and colours of autumn.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat the oven to 180°C. Trim the bunches of beetroot, then wrap each bunch in foil and place on a baking tray. Roast for 45 minutes or until tender. Allow to cool, then peel and halve if large.
  2. Slice the pear and arrange on a serving platter with the beetroot, nuts, cheese and micro salad leaves.
  3. Whisk together the walnut oil, balsamic vinegar and honey, then season to taste. Drizzle over the salad just before serving.

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3 bunches baby beetroots , trimmed
1 Williams pear
1/4 cup walnuts, toasted
200g marinated feta, drained
2 cups micro salad leaves
1/3 cup walnut oil
2 tbsp balsamic vinegar
1 tbsp honey

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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