Quick and Easy Healthy Recipes

Beetroot, walnut and feta salad

Ingredients

4 Beetroots
A handful of flat parley leaves
60g toasted walnuts
60g Feta cheese

Dressing
½ tbsp white wine vinegar
½ tsp Dijon mustard
5 tbsp extra virgin olive oil
1 finely chopped shallot
A pinch of salt and pepper

Method

1. Preheat the oven to 180C/gas 4. Wrap each beetroot in foil then place in a baking tray and roast for 1 hour or until tender. Remove from the oven and leave until cool.
   
   2. Meanwhile, make the dressing. Combine the vinegar, mustard and some salt and pepper in a small bowl and gradually whisk in the oil. Taste and adjust seasonings, then stir in the shallot and set aside until needed.
   
   3. When the beetroot is cool enough to handle, remove the foil then peel and slice, chop or cut into wedges as desired. Toss the beetroot with just enough of the dressing to coat nicely then leave to cool completely.
   
   4. Just before serving, add the parsley leaves and a bit more dressing, then arrange on a shallow serving dish. Scatter over walnuts and feta and serve.