Description
A vibrant salad featuring earthy roasted beetroot, creamy feta and avocado, tossed with fresh greens and topped with a sweet and tangy honey balsamic drizzle.
Ingredients
- 4 medium beetroots, peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 150g feta cheese, crumbled
- 2 ripe avocados, sliced
- 100g mixed salad greens
- 1/4 cup walnuts, toasted
- For the Honey Balsamic Drizzle: 3 tablespoons balsamic vinegar
- For the Honey Balsamic Drizzle: 2 tablespoons honey
- For the Honey Balsamic Drizzle: 1 teaspoon Dijon mustard
- For the Honey Balsamic Drizzle: 1/4 cup extra-virgin olive oil
Instructions
- Preheat oven to 200°C (400°F). Toss beetroot wedges with olive oil, salt, and pepper on a baking tray. Roast for 25-30 minutes until tender and slightly caramelized.
- While the beetroot roasts, whisk together balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil until emulsified. Season with a pinch of salt and pepper.
- Arrange mixed greens on a serving platter. Top with roasted beetroot, crumbled feta, sliced avocado, and toasted walnuts. Drizzle with the honey balsamic dressing just before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American