Beet­root, pear and feta salad

The Northern Star - - MEAL PLANNER - Recipe by Valli Lit­tle Photo by Jeremy Si­mons

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.