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Roasted Beet Salad with Feta
Makes 6 servings
|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|
- 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.