|
| Beetroot, Feta & Maple Salad |
|
This recipe appeared on Week 10 of Nataniël's Festive Kitchen 2007 and the theme was: Flavours, Fabulous And Furious
(Featuring: Clover Feta) |
|
Cook and rate this recipe and you could win great prizes for your kitchen. |  |
|
| Ingredients |
|
6 large or 12 medium fresh beetroots
3 cups cooked lentils, couscous or corn
200g Clover Feta, Plain, Black Pepper or Herb, broken into cubes
1 tbsp olive oil
freshly ground black pepper
flat leaf parsley |
| Preparation method |
- Wrap beetroots in foil and bake in oven at 180ºC until cooked, about 50 minutes
- Remove skins and cut into cubes
- Arrange on baking tray, arrange feta on top
- Sprinkle lightly with olive oil and return to oven for 5 minutes
- Spoon lentils, couscous or corn onto serving plate
- Arrange beetroot and feta on top
- Drizzle with maple dressing (see below)
- Season with black pepper and garnish with parsley
Maple Dressing:
3 tbsp maple syrup
juice of 1 lemon
1/3 cup extra virgin olive oil
- Whisk ingredients together until thick and creamy
|
|
