Summary: I adore beetroot! On more than one occasion I have bought the beetroot salad at my local chicken shop with high hopes only to be disappointed by tinned beetroot. It was time to make my own version full of freshly roasted beets and delicious, salty fetta.
Ingredients
- 1kg fresh beetroots, scrubbed
- 200g Danish fetta, crumbled
- 4 spring onions, thinly sliced
- 6 sprigs of fresh thyme, leaves picked
- 1 tblsp garlic olive oil
- 1 tblsp balsamic glaze
Instructions
- Preheat the oven to 180C.
- Spray a sheet of tin foil with spray oil and put the beetroots on top and spray them with oil too. Wrap the foil around the beetroot and place in the oven.
- Allow the beetroot to roast for 1hr, remove from oven and cool. If you want to remove the skins, you should be able to push them off easily, at this stage.
- Chop the beetroot into bite size cubes and toss into a salad bowl. Sprinkle the spring onion and thyme leaves over the beetroot. Season with pepper and drizzle with the oil and balsamic glaze and toss. Garnish with the fetta.
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