Warm beetroot salad with feta

Recipe from: 6/3/2004 12:00:00 AM

Ingredients 6
Servings 1


Serving Change
  • 6
    medium beetroot
  • olive oil
  • 0.50
    lemon, the juice
  • 60
    crumbled feta cheese
  • 30
    chopped walnuts
  • freshly ground black pepper


Preheat the oen to 180 °C.
Rinse the beetroot and remove the leaves (set them aside).
Drizzle the beetroot with a little olive oil and bake for 30 minutes or until soft.
Remove the skins under running water and cut into strips.
Rinse the beetroot leaves and simmer in salted water until they just begin to wilt.
Drain the leaves and dress with a little olive oil and lemon juice.
Arrange the leaves on a serving platter and place the beetroot on top.
Scatter over the crumbled feta cheese and walnuts. Season with black pepper.
Serve warm or at room temperature.

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