This is one of my all time favourite Salads – perfect for this weather. I first tasted this at a friends BBQ a year ago – I think I’ve made it at least 100 times since!
The main ingredient in this beauty is beetroot. Beetroot is jam packed full of potent antioxidants and minerals. It’s awesome for your heart and cardiovascular system, it lowers blood pressure and assists in treating stress as it is high in B vitamins.
Put this on the menu at your next BBQ and watch everybody ask for the recipe!
Baby Beetroot & Fetta Salad
4 baby beetroots trimmed (or a tin is ok too)
1/2 cup persian fetta
1 large handful of rocket leaves
1/4 cup of walnuts
juice of one lemon
1 tsp crushed garlic
3 tbs olive oil
salt and pepper to taste
Prepare baby beetroots – in a roasting pan, place 250ml of water add beetroot and place in an oven pre-heated to 180 degrees. Cover with foil and bake for 1 hour. Then allow to cool. Once cool slice into wedges (into eights).
In a bowl combine beetroot, fetta and rocket.
To prepare the dressing, place lemon, garlic, oil, salt and pepper and shake well to combine. You will find the dressing with become thick and almost creamy like.
Pour dressing over and toss salad.
Sprinkle walnuts over the top and serve immediately.