Roast beetroot, macadamia, feta recipe by Chef Winston Zhang • CHEFIN Inc.
This vibrant Beetroot and Macadamia Nut Salad combines the earthy sweetness of roasted beetroots with the crunch of toasted macadamia nuts.
Ingredients
- 100 g macadamia nuts
- 4 large beetroots
- 2 tsp sumac
- 1 tbsp honey
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1⁄2 bunch mint
- 1⁄2 bunch basil
- 50g baby spinach leaves
- 1 punnet mixed colour cherry tomato, halved
- 100 g Persian fetta in oil
- 50 ml balsamic glaze
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