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Warm beetroot salad

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Ingredients

Scale
  • 2 bunches baby beetroot (8 beetroot)
  • 1/2 bunch silverbeet, trimmed, leaves torn
  • 2 teaspoons olive oil
  • 2 garlic cloves, chopped
  • 1/3 cup walnuts, chopped
  • 1 1/2 tablespoons red wine vinegar
  • 70g Lemnos Full Cream Fetta, crumbled

Instructions

  1. Preheat oven to 200°C/180°C fan-forced. Trim beetroot stems and leaves. Reserve small beetroot leaves. Wearing gloves, wash beetroot. Pat dry. Place in a baking dish. Cover tightly with foil. Roast for 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle.
  2. Wearing gloves, peel and halve each beetroot. Place in a large heatproof bowl. Cover to keep warm. Wash silverbeet and reserved beetroot leaves.
  3. Heat oil in a large frying pan over medium heat. Add garlic and walnuts. Cook, stirring occasionally, for 3 to 4 minutes or until walnuts are toasted. Add leaves to pan. Cook, stirring, for 1 to 2 minutes or until leaves are just wilted. Add leaves and vinegar to beetroot. Season with pepper. Toss to combine. Top with feta. Serve.

Find it online: https://legenrecipes.com/recipe/warm-beetroot-salad/