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Golden beetroot, pear & walnut salad
Golden beetroot, pear & walnut salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Impress with a golden baby beet, pear, and walnut salad drizzled with creamy feta.
Ingredients:
  • 2 bunches baby golden beetroot
  • 18.20 gm olive oil
  • 115.00 gm walnut halves
  • 15.00 gm caster sugar
  • 2 firm ripe pears, quartered, thinly sliced
  • 60g baby spinach leaves
  • 125g feta cheese
  • 56.88 gm extra virgin olive oil
  • 40.00 ml red wine vinegar
  • 5.90 gm Dijon Mustard
  • Salt & Freshly Ground Black Pepper
Instructions:
  • 1. Preheat the fan-forced oven to 200°C. 2. Wash and dry about 2 cups of small-medium beetroot leaves, then refrigerate them in a snap lock bag until serving time. 3. Scrub and trim the beetroot, cut in half, and place on a baking tray lined with parchment paper. 4. Drizzle the beetroot with olive oil and season generously with salt and pepper. 5. Roast the beetroot for 30 minutes or until easily pierced with a skewer. 6. Once done, let the beetroot cool slightly for 15 minutes. 7. Optionally, cut the roasted beetroot in half before serving.
  • Spread the walnuts evenly on a baking tray lined with parchment paper. Lightly drizzle with water and sprinkle with sugar. Bake in the oven below the beetroot for 5 minutes or until the sugar has melted and the walnuts are toasted. Allow to cool before using.
  • Combine all the dressing ingredients in a bowl and whisk until smooth.
  • Arrange the beetroot, walnuts, pears, beetroot leaves, and spinach on a platter. Drizzle with the dressing and gently mix. Sprinkle with crumbled feta before serving.

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