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Raw Beetroot Salad
Ingredients
4 beetroots, peeled
1 carrot, peeled
100g baby beetroot leaves
300g feta, cut into large cubes
Vegetable oilHorseradish dressing
2 Tbsp white wine vinegar
1 tbsp olive oil
1 tsp horseradish
Salt and pepper
Method
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.
SERVES 4
