Seasonal Delights, Perfect for Sharing
*This dish is larger than your standard serving size, you will receive enough ingredients for double your usual box size. For example, a 2 person box will include enough for 4 people sharing style!* Our festive platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. This delicious salad makes the side and is loaded with soft butter lettuce, roasted beetroot, radish and a generous crumble of feta and crunchy almonds! Toss it all through the balsamic and olive oil dressing and voila!
Allergens
Utensils
Tags
Beetroot
2
Tomato
2
Diced Bacon
100 g
Radish
2
Walnuts
1 packet
Trio Lettuce
1
Balsamic & Olive Oil Dressing
2 packet
Cow's Milk Feta
1 packet
Rosemary
1 packet
Olive oil
1 drizzle
- Preheat oven to 220°C/200°C fan-forced. Cut beetroot into wedges.
- Place beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 30-35 minutes.
- In the last 5 minutes of cook time, sprinkle over diced bacon and roast until golden. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
- While beetroot is cooling, thinly slice tomatoes lengthways.
- Thinly slice red radish.
- Trim ends then roughly chop green butter lettuce.
- Roughly chop walnuts.
- In a large serving bowl, combine lettuce, tomato, radish, roasted beetroot, bacon and balsamic & olive oil dressing. Season.
TIP: Dress the salad when you're ready to serve to keep the leaves crisp!
- Crumble cow's milk feta and walnuts over salad to serve. Enjoy!
2890
kJ
Energy (kJ)
691
kcal
Calories
53.9
g
Fat
19.1
g
of which saturates
21.6
g
Carbohydrate
21.2
g
of which sugars
8.1
g
Dietary Fibre
27.3
g
Protein
0
mg
Cholesterol
1670
mg
Sodium
