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Santa's Beetroot Salad with Shallots, Feta and Parsley

by Bronni Page

Local ingredients shine this christmas in an easy beetroot salad recipe, perfect for Christmas

Let's face it, after a hard night delivering gifts, squeezing through chimneys and munching cookies, what Santa really wants is to refuel with a whopping big SALAD. And the elves tell me this healthy, vibrant red salad is his post-delivery favourite! Featuring nutritional powerhouses beetroot and parsley, this punchy-crunchy salad makes a refreshing and colourful addition to your Christmas spread.

Santa's Beetroot Salad with Shallots, Feta and Parsley

Ingredients

1 bunch beetroot
1/2 bunch parsley
Salt
1 tsp sugar
Herb and garlic feta cheese

Method

  • Remove any stalks and leaves* from the beetroot, saving some of the smaller leaves for garnish
  • Place the beetroot into a large pot and cover with water, add 1 tsp of each salt and sugar
  • Bring the beets to the boil and simmer for 30-40mins until fork tender. Cool.
  • When the beets are cool to touch, remove the skins and any remaining stalks. Cut into 6-8 wedges per beet
  • Place the beets into a bowl, drizzle with caramelised balsamic, extra virgin olive oil, and a pinch of salt
  • Mix til beets are covered in the dressing
  • On a medium plate arrange the beets, crumble 2-3tbsp of  feta over the beets and decorate with the small beet leaves

*PS - use any leftover leaves in a green salad.

Local Bronni Page
Bronni Page


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