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Roasted Beetroot Salad

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Calories: 506kcal

Ingredients

  • 8 small Baby Beetroot
  • half bunch Silver Beet trimmed leaves torn
  • 2 tbsp Olive Oil
  • 2 cloves Garlic Cloves chopped
  • 1/3 cup Walnuts chopped
  • 1 1/2 tbsp Red Wine Vinegar red wine
  • 70 gm Feta Cheese crumbled

Instructions

  • Preheat oven to 200°C/180°C fan-forced.
  • Trim beetroot stems and leaves reserve small beetroot leaves. Wash beetroot and Pat dry it.
  • Cover beetroot tightly with foil. Place in a baking dish and roast it for 45 minutes, until skin peels way.
  • Cool it, Peel and halve each beetroot.
  • Heat oil in a large frying pan over medium heat.
  • Add garlic and walnuts cook it until walnuts are toasted.
  • Add reserved beetroot leaves to pan cook until leaves are just wilted.
  • Add leaves and vinegar to beetroot, season with pepper. Toss to combine.
  • Top with feta and serve it.