Beetroot and Feta Salad

SHARE   |   Wednesday, 25 October 2017   |   By Chef Habana
Beetroot and Feta Salad

Srinkled With Cashew Nuts

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Ingredients

250g beetroot (well-cooked and halved, grated f they are large)

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120g baby rocket (arugula) leaves( or simple lettuce)

60g feta cheese(any of your choice)

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3 tbsp cashew nuts, lightly crushed with your fingers

Dressing

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2½ tbsp extra virgin olive oil

1 tbsp balsamic vinegar 

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1 tbsp honey

½ tsp salt

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Black pepper

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Instructions

Combine the Dressing ingredients in a jar, and shake well. You might need a spoon to break up the honey to mix it in properly. Adjust salt to your taste.

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Place rocket lettuce in a serving bowl.

Scatter over beetroot. No need to toss - because of the weight, it should disperse throughout fairly well.

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Crumble over the feta and scatter with cashew nuts.

Drizzle over dressing and serve.

CONTACTS

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Phone: (+267) 71312306 

email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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Facebook: Chef Habana / Your Favourite Chef #ChefHabana

twitter: @ChefHabana

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Instagram: @chefhabana



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