Beetroot, Chickpea and Feta Salad
A colourful and tasty salad full of flavour and texture, perfect on its own or with a barbecue meal.
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|1 kg||Baby beetroot|
|150 g||Feta cheese|
|1 to drizzle||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- Cook beetroot whole in boiling, salted water for 45 minutes or until tender when tested with the tip of a sharp knife. Drain well and set aside to cool.
- When beetroot are cool enough to touch, the skins will simply slip off in your hands when you apply a little pressure. Discard skins and halve beetroot.
- Arrange beetroot on a serving platter. Scatter with peeled orange segments, drained chickpeas, rocket and crumbled feta cheese.
- Drizzle salad all over with extra-virgin olive oil and season with salt and pepper to taste.
Tip: Extra-virgin olive oil comes from the first cold pressing of the olives. It is clear with a strong olive flavour and is full of health-giving properties. It is best used as a finishing oil and imparts lots of flavour when drizzled on salads.
This dish is best matched with
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