Serve warm or at room temperature with grains, leaves or bread.
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SEASONAL SALAD
Roast beetroot & feta salad
Earthy roasted beetroot with salty feta, herbs and a sharp lemon dressing.
SERVES 4PREP 15 minCOOK 40 min
FOSTER'SRoast beetroot & feta saladRECIPE KITCHEN
Method
- 1
Heat the oven to 200°C fan. Peel the beetroot, cut into wedges and toss with 1 tbsp oil.
- 2
Roast for 35–40 minutes, turning once, until tender and caramelised at the edges.
- 3
Whisk the remaining oil with lemon juice and black pepper. Toss through the warm beetroot.
- 4
Transfer to a plate and crumble over feta and chopped herbs.
FOSTER'S TIP
Dress the beetroot while warm so it absorbs more flavour.
Refrigerate covered for up to 2 days. Best brought towards room temperature before serving.
Contains milk (feta).
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