Roasted beetroot, feta and parsley salad
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Time to make:
$3.20 per serve
(at time of publication)
Full ingredients list:
2 bunches (about 10) baby beetroot, trimmed
1/4 cup roughly chopped flat-leaf parsley
2 tablespoons balsamic vinegar
2 teaspoons olive oil
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Place beetroot onto a large roasting tray, cover tray with foil and roast for 50 minutes, or until beetroots are tender when pierced with a skewer. Set aside to cool slightly.
Step 2 Once cool enough to handle, peel beetroot (wear rubber gloves to stop your hands from being stained), and cut into quarters lengthways. Transfer into a large mixing bowl and add parsley, balsamic and olive oil, season with freshly ground black pepper and toss to combine.
Step 3 Pile salad onto a serving platter and sprinkle with feta to serve. Try serving with lamb.
About this recipe
First published: July 2012