Nutrition Rocks

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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 

www.thegovernorevoo.co.uk