Beetroot Salad with Vegan Feta

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Our Festive and Healthy Beetroot Salad topped with Vegan Feta Cheese and drizzled with a delicious Balsamic Vinaigrette, checks all the boxes to be on your special menus for this Holiday season.

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NUTS

GREEN LEAVES

VEGAN FETA

BEETROOT

VINAIGRETTE

PEAR

Cut the top and bottom of the beet, wash with water, and wrap in tinfoil paper. Place on a baking tray or baking sheet, and bake for about an hour at 200C (400F).

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Allow the beets to cool down, then peel them. Place the roasted beets on a cutting board, and using a sharp knife, cut the beets into small wedges.

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Get the ingredients for the vinaigrette ready

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Combine all the dressing ingredients in a small mixing bowl. Mix well until all the ingredients are incorporated and you have a uniform sauce.

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Using a large bowl, combine the fresh leaves, sliced pear, beetroot wedges, sliced pear, and chopped nuts.

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Add the vinaigrette, and crumbled feta cheese, and mix gently. Then transfer the salad to a serving platter.

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Serve and Enjoy!

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