Beetroot & feta salad | Women's Weekly Food
This vibrant roasted beetroot and feta salad is tossed with fresh herbs, crunchy walnuts and a tomato dressing. Serve as a side or on bread.
Ingredients
- 3 large (750g) beetroot
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 ripe tomatoes, seeded and finely chopped
- 1 eschalot, finely chopped
- 2 tablespoons finely chopped toasted walnuts
- 2 tablespoons finely chopped flat leaf parsley
- 1 tablespoon finely chopped mint
- 150g fetta, crumbled
- DRESSING
- 1 tablespoon tomato paste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
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