Side

Beetroot, pear and feta salad

Name: Beetroot, pear and feta salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 3 bunches baby beetroots (we used red and gold), trimmed; 1 Williams pear; 1/4 cup (25g) walnuts, toasted; 200g marinated feta, drained; 2 cups micro salad leaves (see notes); 1/3 cup (80ml) walnut oil (see notes); 2 tablespoons balsamic vinegar; 1 tablespoon honey

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10m

45m

Valli Little's beetroot, pear and feta salad

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Valli Little's beetroot, pear and feta salad creates the flavours and colours of autumn.

3 bunches baby beetroots (we used red and gold), trimmed
1 Williams pear
1/4 cup (25g) walnuts, toasted
200g marinated feta, drained
2 cups micro salad leaves (see notes)
1/3 cup (80ml) walnut oil (see notes)
2 tablespoons balsamic vinegar
1 tablespoon honey

Method

1.

Preheat the oven to 180°C. Trim the bunches of beetroot, then wrap each bunch in foil and place on a baking tray. Roast for 45 minutes or until tender. Allow to cool, then peel and halve if large.
2.

Slice the pear and arrange on a serving platter with the beetroot, nuts, cheese and micro salad leaves.
3.

Whisk together the walnut oil, balsamic vinegar and honey, then season to taste. Drizzle over the salad just before serving.