Raw Beetroot Salad


4 beetroots, peeled

1 carrot, peeled

100g baby beetroot leaves

300g feta, cut into large cubes

Vegetable oil

Horseradish dressing

2 Tbsp white wine vinegar

1 tbsp olive oil

1 tsp horseradish

Salt and pepper


Preheat your over to 200C.

Brush the feta with a little oil, place on a baking tray lined with baking paper and cook for 8–10 minutes until golden.

To make the dressing, combine all dressing ingredients in a bowl and whisk to combine.

Thinly slice the beetroot and carrot and place in a bowl with the beetroot leaves (use a mandolin if you have one).

Add the dressing and toss to coat then divide between serving plates.

Serve the feta cubes with the salad.


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