Roasted Beet Salad with Feta
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Makes 6 servings
INGREDIENTS
| 3 |
medium red beets |
| 3 |
medium yellow beets |
| 50 ml (1/4 cup) |
pea shoots |
| 125 ml (1/2 cup) |
feta cheese, crumbled |
| 30 ml (2 tbsp) |
chopped chives |
| 50 ml (1/4 cup) |
olive oil |
| 30 ml (2 tbsp) |
red wine vinegar |
| 2 ml (1/2 tsp) |
SIFTO Kosher Salt |
| 1 ml (1/4 tsp) |
fresh ground black pepper |
| 250 ml (1 cup) |
arugula leaves |
DIRECTIONS
- Preheat oven to 230°C (450°F). Rinse beets; wrap in aluminum and place in oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from oven and let cool.
- Peel beets using a paring knife. Slice into quarters.
- Toss beets lightly with pea shoots, feta, chives, olive oil, wine vinegar, salt and pepper. Serve over arugula leaves.
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