with Balsamic Dressing & Walnuts
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 walnuts! Toss it all through the balsamic and olive oil dressing and voila!
Allergens
Utensils
Tags
Beetroot
2
Tomato
2
Radish
2
Roasted almonds
1 packet
Trio Lettuce
1
Balsamic & Olive Oil Dressing
2 packet
Cow's Milk Feta
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.
• 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 tomato and radish.
• Trim ends of green butterlettuce, then roughly chop.
• Roughly chop roasted almonds.
• In a large bowl, combine lettuce, tomato, radish, roasted beetroot and
balsamic & olive oil dressing. Season to taste with salt and pepper.
TIP: Dress the salad when you're ready to serve. It keeps the leaves crisp!
• Transfer salad to a serving platter. Crumble cow's milk feta (see
ingredients) and almonds over salad to serve. Enjoy!
2340
kJ
Energy (kJ)
560
kcal
Calories
41.2
g
Fat
14.6
g
of which saturates
23.5
g
Carbohydrate
21.5
g
of which sugars
7.7
g
Dietary Fibre
20.7
g
Protein
0
mg
Cholesterol
1270
mg
Sodium
