Beetroot salad
This beetroot salad makes fresh addition to your summer menu. Perfect for a BBQ or when you need something light and easy.
Ingredients
Instructions
Heat up a frying pan and dry roast the pepitas, shaking the frypan frequently until they are lightly toasted. Watch them carefully and remove from the heat and dip out into a heat proof bowl as soon as they are done.
Wash the salad leaves and dry in a salad spinner or carefully pat dry with a tea towel.
Drain the beetroot. Cut some of larger beetroot up into halves or even quarters if they are a bit big.
Cube the fetta cheese. Peel and finely slice the red onion and break apart into long thin pieces.
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Reviews from the Original Source
Yum! I’ve never tried beets before but I’ll try any salad with feta chunks!
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