Silverbeet, beetroot and sheep's milk feta salad
Aug 27, 2013 2:00pm- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Silverbeet, beetroot and sheep's milk feta salad
- 4 medium beetroots, trimmed
- 1/2 bunch (380g) silverbeet
- 400 gram tin chickpeas, drained
- 200 gram sheep's milk feta, thinly sliced
- 1/4 cup (35g) toasted pine nuts
Dressing
- 1 clove garlic, finely chopped
- 2 tablespoon red wine vinegar
- 3 tablespoon extra virgin olive oil
- 1 teaspoon sugar
- sea salt and pepper
Method
Silverbeet, beetroot and sheep's milk feta salad
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1Preheat the oven to 180°C.
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2Wrap the beetroots in aluminium foil and bake for 25 minutes or until just tender.
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3Remove the beetroot skins by peeling them under running water, Cut each beetroot into 6 wedges.
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4Trim the leaves from the silverbeet, then wash, dry and roughly chop.
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5To make the dressing, combine all the ingredients and whisk until sugar dissolves.
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6To serve, place the silverbeet leaves into a serving bowl and top with the beetroots, chickpeas, feta slices and pine nuts. Drizzle with the dressing.
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