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  • Serves 4
  • 15 mins prep
  • 25 mins cook

Silverbeet, beetroot and sheep's milk feta salad

silverbeet, beetroot and sheep's milk fetta salad

Silverbeet, beetroot and sheep's milk feta salad, silverbeet recipe, brought to you by Madison

Ingredients

Silverbeet, beetroot and sheep's milk feta salad

  • 4 medium beetroots, trimmed
  • 1/2 bunch (380g) silverbeet
  • 400 g tin chickpeas, drained
  • 200 g sheep's milk feta, thinly sliced
  • 1/4 cup (35g) toasted pine nuts

Dressing

  • 1 clove garlic, finely chopped
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp sugar
  • sea salt and pepper

Steps

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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