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Home Easy Stew Dinner

Simple and Classy Beetroot Salad Recipe

Ingredients

How to make it

  • The Beetroot:
  • Cut both ends off each Beet and rinse. Proceed to wrap each one tightly in aluminium foil and place on a baking dish. Bake at 180℃ for 45 minutes. Once out of the oven, leave in the foil for AT LEAST 10 minutes because they soften up considerably during this resting period- you'll notice the difference. Once out of the oven and rested, you can rub the skins off very easily, and if they are still piping hot, run them under a cold tap while you peel.
  • Cut into roughly 1cm by 1cm cubes.
  • The Salad:
  • Mix in the red onion.
  • Crumble the feta over the top of the beetroot and onion mix, followed by the walnuts.
  • Drizzle a small amount of olive oil and vinegar over the top, and season with the salt, pepper and chopped herbs.

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The Cook

chicontrol Auckland, NZ

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