Roast Beetroot, Feta and Walnut Salad

A gorgeous fresh spring salad.


1 bunch Valley Pride Produce Baby Beetroot
100g Summer Land Camel or 4Real Feta
150g combined watercress and spinach
100g walnuts
Olive oil
Caramelised balsamic vinegar
Salt and pepper



Preheat oven to 180 degrees. Cut stalks off beetroot and place on a large square of alfoil. Drizzle with a little olive oil, 1 tbsp water, salt and pepper. Wrap well so that there are no openings and roast for 40 minutes. Leave to cool. Cut each beetroot into quarters (wedge style). Arrange watercress and spinach on a large platter.
Place beetroot decoratively around the platter and add chunks of camel feta throughout. Scatter over pecans and then drizzle with olive oil, and vinegar. Season with salt and pepper.


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