Beetroot, Fetta and Rocket Salad
Preparation
10 minutes + 20 minutes for marinading
Cooking
30 minutes
Serves
4
Ingredients
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 Spanish onion, thinly sliced
3 beetroot (if large, 4 if medium), peeled and cut into cubes
130g rocket
100g Northside Fine Foods Greek Fetta
Olive oil for roasting and dressing
Sunflower seeds for garnishing (optional)
Method
1. Preheat oven to 200 degrees Celsius and line a tray with baking paper
2. In a bowl, add the vinegar and sugar and coat the onion slices. Place in the fridge and allow to marinate for 20 minutes
3. Add the beetroot on the lined tray and toss with olive oil, salt and pepper. Roast for 25 minutes or until tender
4. Drain the red onion whilst keeping the vinegar aside for later
5. Mix the onion, rocket, beetroot and fetta in your chosen serving bowl and drizzle with olive oil and the left over vinegar
6. Sprinkle sunflower seeds on top for added crunch (optional)