Baby beetroot, feta and walnuts
1 bunch baby beetroots
4 whole garlic cloves, peeled
2 tablespoons olive oil
salt to taste (about half teaspoon)
Beetroot leaves
100g feta, cut into small cubes
1/2 cup walnuts
2 teaspoons balsamic vinegar (we use Earthbound Honey’s)
Preheat the oven to 180 degrees. Scrub the beetroot clean and cut into halves.
Put them in a small baking dish with the oil and garlic and salt and cook till just soft.
Choose the nicest beetroot leaves (5-6 of them), wash and roughly chop. Put in a bowl with the balsamic vinegar.
When the beetroots are done, let them cool just a little, then add them and all the contents of the baking dish to the leaves. The heat will wilt the leaves slightly. Toast the walnuts in a dry frypan for 5-ish minutes till they start to smell toasty. Add them to the salad; add the feta.
Mix together the salad just enough to mix it. Good to serve while the beetroot is still a little warm.
4 whole garlic cloves, peeled
2 tablespoons olive oil
salt to taste (about half teaspoon)
Beetroot leaves
100g feta, cut into small cubes
1/2 cup walnuts
2 teaspoons balsamic vinegar (we use Earthbound Honey’s)
Preheat the oven to 180 degrees. Scrub the beetroot clean and cut into halves.
Put them in a small baking dish with the oil and garlic and salt and cook till just soft.
Choose the nicest beetroot leaves (5-6 of them), wash and roughly chop. Put in a bowl with the balsamic vinegar.
When the beetroots are done, let them cool just a little, then add them and all the contents of the baking dish to the leaves. The heat will wilt the leaves slightly. Toast the walnuts in a dry frypan for 5-ish minutes till they start to smell toasty. Add them to the salad; add the feta.
Mix together the salad just enough to mix it. Good to serve while the beetroot is still a little warm.