BEETROOT SALAD

Chef Profile

Serves

6 - 8

Preparation

20 mins

Cook

40 mins

Ingredients

	1kg baby golden beetroots
	100ml water
	2 teaspoons salt
	4 tablespoons olive oil
	4 tablespoons za’atar
	100g crumbly cow's feta
	50g sliced almonds, toasted
	2 Choggia beetroots, sliced thinly

Instructions

1.	Preheat the oven to 180˚C.
2.	Trim the tops off the golden beetroots, and wash.
3.	Mix together the water, 1 teaspoon salt and 2 tablespoons of olive oil, then toss in the beetroots and place on an oven tray.
4.	Cover with foil and bake for 30 minutes.
5.	Remove from oven and when they are cool enough to handle peel off the skin (the skin should just pop off ) trying to leave the tops intact.
6.	Mix together the za’atar, 1 teaspoon salt and 2 tablespoons olive oil, stir in the peeled beetroot to coat well and roast again at 180˚C for 10 minutes.
7.	Arrange on a serving plate, crumble feta over the top and sprinkle with almonds and sliced Choggia beetroots.

Photography Tony Nyberg

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