Name: Beetroot salad with feta, mint and hazelnuts
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Beetroot salad with feia, mint and hazelnuts; 4 medium-large beetroot, with 5cm stems attached; 1 red onion, halved, thinly sliced; handful mint leaves; handful flat-leaf parsley leaves; 1/3 cup extra virgin olive oil; 2 tablespoon red wine vinegar; 100 gram baby rocket; 185 gram feta, crumbled; 1/2 cup chopped hazelnuts, lightly toasted

Beetroot salad with feta, mint and hazelnuts

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Serves 4

Prep

10M

Cook

Total

1H 10M

Ingredients

Beetroot salad with feia, mint and hazelnuts

4 medium-large beetroot, with 5cm stems attached

1 red onion, halved, thinly sliced

handful mint leaves

handful flat-leaf parsley leaves

1/3 cup extra virgin olive oil

2 tablespoon red wine vinegar

100 gram baby rocket

185 gram feta, crumbled

1/2 cup chopped hazelnuts, lightly toasted

Method

Beetroot salad with feia, mint and hazelnuts

1.Preheat oven to 180°C. Wash beetroots, trim stems. Place beetroots in a baking dish; add water. Cover dish tightly with foil and roast for about 1 hour or until tender.

2.Rub skins off beetroots. Using gloves, cut beetroot into bite-sized pieces.

3.Place the beetroot in a bowl. Add onion, mint and parsley. Drizzle over combined oil vinegar. Toss well.

4.Place the rocket on a platter, add beetroot mixture and toss gently. Scatter with feta and hazelnuts.

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Ingredients

Method

Beetroot salad with feia, mint and hazelnuts

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