Beetroot, pear and feta salad
serves / 4
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
1⁄3 cup (80ml) walnut oil
2 tbsp balsamic vinegar
1 tbsp honey
1. Preheat the oven to 180C. 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.
TIPS: Micro salad leaves are from selected greengrocers and farmers’ markets. Walnut oil (from delis, gourmet and health food shops) has a slightly sweet, nutty flavour. Substitute extra-virgin olive oil.