Beetroot, feta and walnut salad
Ingredients
4 Beetroot’s quartered
2 Red onions quartered
Salad leaves
1/2 block of Feta cheese
Greek yoghurt
Walnuts
Dill
Mint
Olive oil for cooking
Extra virgin olive oil for drizzling
Method
Heat the oven to 160
Scrub the beets and cut into quarters, drizzle with olive oil and season with salt and pepper
Chop the onions into quarters
Pop beets and onions in a ovenproof dish and cover with tin foil
Mash the feta cheese into the yoghurt and add some of the chopped dill
When the beets and onions are cooked peel off the skins
Serve the warm beets and onions on the salad leaves and add the walnuts, mint, dill and feta yoghurt dip
Drizzle with The Governor EVOO
