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Beetroot, pear and feta salad
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"Vibrant autumn salad with beets, pears, and feta by Valli Little."
Ingredients:
  • 3 bunches baby beetroots (we used red and gold), trimmed
  • 1 Williams pear
  • 25g walnut
  • 200g marinated feta, drained
  • 500.00 ml micro salad leaves (see notes)
  • 80ml oil
  • 40.00 ml balsamic vinegar
  • 28.60 gm honey
Instructions:
  • Preheat the oven to 180°C. Trim and individually wrap the beetroot bunches in foil, then roast on a baking tray for 45 minutes until tender. Let them cool, then peel and halve if needed.
  • Arrange the sliced pear on a serving platter alongside the beetroot, nuts, cheese, and micro salad leaves for a stunning presentation.
  • Combine the rich walnut oil, tangy balsamic vinegar, and sweet honey, then add a pinch of seasoning. Gently pour over the salad right before enjoying.

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