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Roasted Beet Salad with Feta
Makes 6 servings
INGREDIENTS
| 3 | Medium red beets |
| 3 | Medium yellow beets |
| 50 ml (1/4 cup) | Pea shoots |
| 125 ml (1/2 cup) | Feta cheese, crumbled |
| 30 ml (2 tbsp) | chopped chives |
| 50 ml (1/4 cup) | olive oil |
| 30 ml (2 tbsp) | red wine vinegar |
| 2 ml (1/2 tsp) | SIFTO® Kosher Salt |
| 1 ml (1/4 tsp) | fresh ground black pepper |
| 250 ml (1 cup) | arugula leaves |
DIRECTIONS
- Preheat oven to 230°C (450°F). Rinse beets; wrap in aluminum and place in oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from oven and let cool.
- Peel beets using a paring knife. Slice into quarters.
- Toss beets lightly with pea shoots, feta, chives, olive oil, wine vinegar, salt and pepper. Serve over arugula leaves.