Caramelised beetroot, rocket and feta salad

Name: Caramelised beetroot, rocket and feta salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500 gram small beetroot, peeled, cut into wedges; 2 tablespoon red wine vinegar; 1 tablespoon brown sugar; 1 tablespoon vegetable or olive oil; 2 bunch rocket, trimmed; 1 red onion, halved, very thinly sliced; 200 gram feta, crumbled (we like south cape fetta); 1/2 cup dry-roasted hazelnuts, chopped

www.womensweeklyfood.com.au

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

nut feta cheese

Caramelised beetroot, rocket and feta salad

Ingredients

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500 gram small beetroot, peeled, cut into wedges2 tablespoon red wine vinegar1 tablespoon brown sugar1 tablespoon vegetable or olive oil2 bunch rocket, trimmed1 red onion, halved, very thinly sliced200 gram feta, crumbled (we like south cape fetta)1/2 cup dry-roasted hazelnuts, chopped

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Instructions

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Step 1

Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Step 2

Bring a large saucepan of water to the boil. Add beetroot; cook 10 minutes, or until tender. Drain; return to pan.

Step 3

In a jug, whisk vinegar, sugar and oil together, until sugar dissolves. Pour dressing over beetroot in pan; stir to coat. Using a slotted spoon, transfer beetroot to prepared tray. Reserve dressing. Bake 15 minutes, or until caramelised.

Step 4

Meanwhile, place pan with reserved dressing over moderate heat. Bring to a simmer. Simmer 2 minutes, or until slightly thickened. Cool.

Step 5

Layer rocket, onion and beetroot on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.