Beetroot & Feta Salad

Beetroot & Feta Salad

Time 30 mins
easy
Dinner plate and cutlery Serves 4

A quick and nutritious veggie option for lunch or dinner.

Ingredients
  • 500g beetroot, scrubbed well and cut into large chunks

  • 2 handfuls of rocket or watercress
  • 
50g feta

  • bunch of flat-leaf parsley, chopped

  • salt & pepper, to taste
  • A generous helping of Lucy's Dressings Lucy's Classic Balsamic Dressing - £4.50
Method
  1. Preheat the oven to 180°C.

  2. Toss the beetroot with a generous amount of Lucy’s Classic Balsamic Dressing

  3. Roast for approx. 30 minutes, or until tender. Set aside to cool slightly.

  4. Arrange the rocket or watercress in a serving dish, top with the cooked beetroot, crumbled feta, parsley, a final drizzle of Lucy’s Balsamic Dressing and salt & pepper, if desired.

Products used in this recipe

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