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Beetroot and Feta Salad

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Healthy

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30 Min.
(1)
Duration
Difficulty
1 Rating
Beetroot and Feta Salad
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Cooking Instructions

Cooking time: 30 Min.

Method 

Preheat your fan oven to 180 degrees Celsius. Individually wrap each beetroot (with the skin still on) tightly in tinfoil and sit in a small heavy baking dish. Bake in the oven for 30 minutes before removing and allowing to cool. Once cool enough to handle, unwrap the beetroot and gently rub the skin; which will peel away with ease.

Chop your peeled beetroot and combine with all the other ingredients for a fresh and zingy salad.

for Servings Serving 4
  • 4 medium Beetroot Beetroot 4 medium Beetroot
    Raw and unpeeled
  • 2 handful MEADOW FRESH Rocket Leaves MEADOW FRESH Rocket Leaves 2 handful MEADOW FRESH Rocket Leaves
    generous
  • 1 packet Feta cheese Feta cheese 1 packet Feta cheese
  • 40 g Pumpkin Seeds Pumpkin Seed 40 g Pumpkin Seeds
  • 2 tbsp Balsamic Vinegar Balsamic Vinegar 2 tbsp Balsamic Vinegar
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Ingredients

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4 medium Beetroot Beetroot
Raw and unpeeled
 2 handful MEADOW FRESH Rocket Leaves MEADOW FRESH Rocket Leaves
generous
 1 packet Feta cheese Feta cheese 40 g Pumpkin Seeds Pumpkin Seed 2 tbsp Balsamic Vinegar Balsamic Vinegar Add to Shopping List