A delicious, quick and easy salad – perfect for a weeknight dinner and then take left overs for lunch!
- 2 large beetroot
- 1 tsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 bag of rocket leaves
- Handful of snow peas
- ½ avocado – sliced
- 2tbsp walnuts
- 50g feta cheese – crumbled
- 2 tsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1tsp honey
- 1tsp wholegrain mustard
Peel and chop the beetroot into 2cm cubes, put into a bowl and pour on oil and vinegar, stir round to coat beetroot and then bake in the oven on a tray lined with baking paper, put into a preheated oven at 180 degrees. To prevent the beetroot from burning, cover in foil for the first 20 mins then return to the oven uncovered for another 10-15mins or until soft. Remove when cooked and cool.
In a non stick pan, dry fry the walnuts for 1-2minutes on a medium heat to lightly toast them, remove then and cool.
Mix all the ingredients for the dressing in a bowl or jar.
When beetroot and nuts are cooked and the dressing is prepared, it is time to assemble the salad!
Put the rocket, in a bowl or on a platter, sprinkle the cooked beetroot on top, then add feta, avocado, snow peas and walnuts, then pour over the dressing – it’s ready!
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