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Beetroot and pear salad with honey walnut dressing
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Creamy feta with roasted beetroot and honey walnut dressing - a divine vegetarian salad or side dish for any feast.
Ingredients:
  • 350g beetroot
  • 1/2 bunch silverbeet, stalks removed and saved for another use
  • 1 packham's triumph pear, cored, thinly sliced
  • 82.50 ml fresh mint leaves, chopped
  • 100g fetta, crumbled
  • 75.08 gm extra virgin olive oil
  • 40.00 ml white wine vinegar
  • 14.40 gm honey
  • 18.40 gm walnuts, toasted, chopped
  • 5.90 gm wholegrain mustard
Instructions:
  • Preheat oven to 200°C (180°C fan-forced).
  • Put on disposable gloves and wash the beetroot. Trim it and then wrap each beetroot in foil. Roast for 1 hour or until a skewer can easily go through the beetroot. Take it out of the oven and let it sit for 15 minutes to cool down. Remove the foil while wearing gloves and then peel and cut each beetroot into wedges.
  • Prepare the Honey Walnut Dressing by combining oil, vinegar, honey, walnuts, mustard, salt, and pepper in a screw-top jar. Secure the lid and shake well to blend the ingredients.
  • Coarsely slice silverbeet leaves. Present silverbeet, pear, and mint on a platter. Add beetroot and crumbled fetta on top. Season with salt and pepper. Finish with a drizzle of Honey Walnut Dressing. Serve and enjoy!

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