Recipe

Silverbeet, beetroot and sheep's milk feta salad

  • 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
  • 1
    Preheat the oven to 180°C.
  • 2
    Wrap the beetroots in aluminium foil and bake for 25 minutes or until just tender.
  • 3
    Remove the beetroot skins by peeling them under running water, Cut each beetroot into 6 wedges.
  • 4
    Trim the leaves from the silverbeet, then wash, dry and roughly chop.
  • 5
    To make the dressing, combine all the ingredients and whisk until sugar dissolves.
  • 6
    To 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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