Santa's Beetroot Salad with Shallots, Feta and Parsley

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.

1 bunch beetroot

1/2 bunch parsley

1 tsp sugar

Herb and garlic feta cheese

• 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.