This is a great winter salad, combining earthy beetroot with peppery rocket, salty feta and the crunch of almonds. I’ll often pop a tray of beetroot in the oven while I’m baking or cooking a roast so I can quickly whip this up for lunch or dinner the next day.
|6||Beetroot, (1kg), peeled, halved and cut into wedges (Main)|
|3 Tbsp||Extra virgin olive oil|
|1 Tbsp||Soft brown sugar|
|1 Tbsp||Balsamic vinegar|
|1 serving||Salt and pepper, to taste|
|5 handfuls||Rocket leaves (Main)|
|2 Tbsp||Lemon juice|
|½ cup||Slivered almonds (Main)|
|120 g||Feta cheese, crumbled or grated|
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- Preheat oven to 180˚C fanbake and line a roasting dish with baking paper for easy clean-up.
- Place beetroot wedges in prepared dish with oil, sugar, vinegar, salt and pepper. Toss to coat and spread out in a single layer. Roast until tender and just starting to shrivel (about 45 minutes). Allow to cool in the roasting dish.
- Add rocket and lemon juice and toss to coat. Pile onto a serving platter and top with almonds and feta to serve.
See more of Annabel's almond recipes