Roasted Beetroot and Rosemary Salad - Pinch Of Nom

Name: Roasted Beetroot and Rosemary Salad - Pinch Of Nom
Total time: 60 min
Ingredients: 2 medium fresh raw beetroot (approx. 450g (trimmed, peeled and cut into 1½cm chunks)); 2 tbsp fresh rosemary leaves (stalks removed and finely chopped); juice of 1 medium orange; zest of 1 medium orange (finely grated); 1 tbsp balsamic vinegar; 1 clove garlic (peeled and crushed); 1 tbsp clear honey; 2 medium oranges (peeled and segmented (segments halved)); 90 g reduced-fat feta cheese (roughly crumbled); salt and back pepper (to taste)

pinchofnom.com

Topped with tangy feta and orange segments, this Roasted Beetroot and Rosemary Salad adds gorgeous bright and earthy flavours to your plate!

View full recipe on pinchofnom.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pinchofnom.com.

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Ingredients

2 medium fresh raw beetroot (approx. 450g (trimmed, peeled and cut into 1½cm chunks))
2 tbsp fresh rosemary leaves (stalks removed and finely chopped)
juice of 1 medium orange
zest of 1 medium orange (finely grated)
1 tbsp balsamic vinegar
1 clove garlic (peeled and crushed)
1 tbsp clear honey
2 medium oranges (peeled and segmented (segments halved))
90 g reduced-fat feta cheese (roughly crumbled)
salt and back pepper (to taste)