BEETROOT SALAD - Cuisine Magazine - From New Zealand to the World
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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
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