Beetroot & Feta Salad
A quick and nutritious veggie option for lunch or dinner.
- 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
Preheat the oven to 180°C.
Toss the beetroot with a generous amount of Lucy’s Classic Balsamic Dressing
Roast for approx. 30 minutes, or until tender. Set aside to cool slightly.
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.