Beetroot salad
This beetroot salad makes fresh addition to your summer menu. Perfect for a BBQ or when you need something light and easy.
Ingredients
- ½ cup (75gms) pepitas
- 1 tin (15oz/425gms) baby beetroot
- 1 small piece (4oz/100gms) fetta cheese
- ½ medium red onion
- ½ packet (2oz/60gms) salad leaves such as spinach and rocket
Optional dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Heat up a frying pan and dry roast the pepitas, shaking the frypan frequently until they are lightly toasted. Watch them carefully and remove from the heat and dip out into a heat proof bowl as soon as they are done.
- Wash the salad leaves and dry in a salad spinner or carefully pat dry with a tea towel.
- Drain the beetroot. Cut some of larger beetroot up into halves or even quarters if they are a bit big.
- Cube the fetta cheese. Peel and finely slice the red onion and break apart into long thin pieces.
- In a serving bowl add the salad leaves, then beetroot, then red onion, then fetta and sprinkle with roasted pepitas.
- Dress with balsamic and olive oil if desired or put these on the table for people to dress the salad themselves.
- Serve and enjoy!