- Servings: 10
- Prep: 10 mins
- Total: 40 mins
Method
Place beetroot on a baking tray and drizzle with oil, bake in a hot oven at 200 C for 30 mins or until tender.
To make the dressing whisk together the lemon juice, olive oil, honey, rind and seasoning.
Arrange washed leaves, nuts and beetroot on a serving platter. Top with crumbled feta and drizzle with dressing.
Ingredients
3 large Beetroots (washed and quartered)
Olive Oil
50g baby Beetroot or Spinach Leaves
50g Mixed Salad leaves
¼ Cup Macadamia Nuts (roughly crushed)
150g Barambah Feta (Marinated or in Brine)
¼ Cup lemon Juice
¼ Cup Olive Oil
1 Tbs Honey
1 Lemon Rind (finely grated)
Salt & Pepper to season