Valli Littles beetroot, pear and feta salad creates the flavours and colours of autumn.
- 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.
- Slice the pear and arrange on a serving platter with the beetroot, nuts, cheese and micro salad leaves.
- Whisk together the walnut oil, balsamic vinegar and honey, then season to taste. Drizzle over the salad just before serving.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set