Name: Beetroot with salami and feta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 6 medium beetroot, trimmed, washed; olive oil cooking spray; 1 tablespoon olive oil, plus 2 tbsp extra; 6 slices salami, roughly chopped; 1/2 cup walnuts, roughly chopped; 1 teaspoon white vinegar; 75 gram feta, crumbled; 2 tablespoon chopped chives

Beetroot with salami and feta

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Serves 4

Prep

20M

Cook

Total

1H 20M

Ingredients

6 medium beetroot, trimmed, washed

olive oil cooking spray

1 tablespoon olive oil, plus 2 tbsp extra

6 slices salami, roughly chopped

1/2 cup walnuts, roughly chopped

1 teaspoon white vinegar

75 gram feta, crumbled

2 tablespoon chopped chives

Method

1.Preheat oven to 180°C (160°C fan-forced). Spray beetroot with oil. Wrap each beetroot in foil. Place on a baking tray. Roast 1 hour, or until tender. Cool. Peel, then cut in half. Place beetroot in a serving dish.

2.Heat 1 teaspoon of oil in a large frying pan over moderately high heat. Add salami to pan. Cook, stirring, 2-3 minutes or until crisp. Drain on paper towels. Wipe pan clean.

3.Add remaining oil to pan; heat over moderate heat. Add walnuts. Cook, stirring, 2 minutes, or until toasted. Remove pan from heat; add extra oil and the vinegar. Season with pepper.

4.Sprinkle beetroot with salami, feta and chives. Drizzle with walnut dressing; toss gently. Serve at once.

Try bacon instead of salami; flavour will vary. Use walnut oil, instead of olive, for more nutty flavour.
Note

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