Rockin' Roast Beets & Feta Salad
Seasonal Delights, Perfect for Sharing
This dish is larger than your standard serving size, you will receive enough ingredients for double your usual box size. For example, a 2 person box will include enough for 4 people sharing style!
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 almonds! 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)
1 packet
Rosemary
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, add rosemary, 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 tomatoes lengthways.
- Thinly slice red radish.
- Trim ends then roughly chop green butter lettuce.
- Roughly chop walnuts.
- In a large serving bowl, combine lettuce, tomato, radish, roasted beetroot and balsamic & olive oil dressing. Season.
TIP: Dress the salad when you're ready to serve to keep the leaves crisp!
- Crumble cow's milk feta and walnuts over salad to serve. Enjoy!
