Rockin' Roast Beets & Feta Salad
with Balsamic Dressing & Walnuts
Our festive platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. This delicious salad makes the side and is loaded with soft butter lettuce, roasted beetroot, radish and a generous crumble of feta and crunchy walnuts! Toss it all through the balsamic and olive oil dressing and voila!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Beetroot
2
Tomato
2
Radish
1 packet
Roasted almonds
(Contains: Almond; )
1
Trio Lettuce
2 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into wedges.
• Place beetroot on a lined oven tray. Drizzle with olive oil, season with salt
and toss to coat. Roast until tender, 30-35 minutes.
• Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While beetroot is cooling, thinly slice tomato and radish.
• Trim ends of green butterlettuce, then roughly chop.
• Roughly chop roasted almonds.
• In a large bowl, combine lettuce, tomato, radish, roasted beetroot and
balsamic & olive oil dressing. Season to taste with salt and pepper.
TIP: Dress the salad when you're ready to serve. It keeps the leaves crisp!
• Transfer salad to a serving platter. Crumble cow's milk feta (see
ingredients) and almonds over salad to serve. Enjoy!
