Preparation time is 50minutes
Cook time is 45minutes
Total time is 1hours 35minutes
Serve is for 4 people
Estimated cost per serve is 4.61 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 bunch baby beetroot, trimmed
- 2tablespoons extra virgin olive oil
- 1tablespoons white wine vinegar
- 1tablespoons dried cranberries
- 120grams baby rocket leaves
- 2 spring onions, thinly sliced diagonally
- 1/2 bunch chives, cut into 2cm lengths
- 60grams Danish feta, crumbled
- 1tablespoons pistachio kernels, roughly chopped
Nutrition per serving
880kJ / 210Cal
880 Kilojoules or 210 Calories
10% of daily energy intake*
Protein
6.1grams
Fat
14.5grams
Carbs
15.2grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this striking garden salad recipe that uses fresh beetroot, chives and spring onions that you can grow in your garden using Yates seeds.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Wash beetroot, then pat dry with paper towels. Wrap each beetroot in foil and place on a baking tray. Bake for 45 minutes or until tender. Set aside until cool enough to handle. Wearing gloves, peel beetroot. Cut each beetroot into quarters.
Step 2 of 3
Combine oil, vinegar and cranberries in a small bowl. Season with pepper.
Step 3 of 3
Combine rocket, three-quarters of the onion and chives in a large bowl. Top with beetroot, feta, pistachios, and remaining onion and chives. Drizzle over dressing and serve.
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