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Roasted Beetroot and Apple Salad

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Photo: Ryan Bartley
Photo: Ryan Bartley

    The combination of earthy beetroot, salty feta and sweet dressing in this recipe makes a cleansing salad for your Chanucah table. The combination of purple, golden and candy-striped beetroot adds a wonderful colour contrast. If you cannot get hold of multi-coloured beetroots, the standard beetroot can be used to make a deeply purple salad. Chanucah’s golden olive oil is used in the dressing.

    Serves 4

    INGREDIENTS
    240g different coloured and sized beetroot from a selection of purple, golden and candy-striped, each topped and tailed
    4 red apples
    50g vegetarian feta cheese, crumbled
    2 spring onions, sliced
    Juice of 1 lemon
    100g rocket
    Handful fresh mint leaves
    2tbsp honey
    2tbsp balsamic vinegar
    4tbsp olive oil
    Salt and pepper to taste

    METHOD

    Wrap each beetroot in tin foil and bake for 45 minutes at 180°C or until soft. Larger beets will require longer. Be sure to cook the purple beetroots in a separate tray as their juices will run and dye the other types.

    When cooked, remove them from their foil to cool.

    Make the dressing by combining the honey, balsamic vinegar and olive oil in a bowl.

    Add a few leaves of mint to the dressing to develop the flavours fully. Set aside until ready to
    serve.

    Using a table knife, peel the beetroot skins away from the flesh and chop into different bite-sized pieces.

    Core and chop the apples into large pieces. Toss in the lemon juice and add to the beetroot.

    Add the rocket, spring onion and mint leaves to the salad and season generously.

    Serve with crumbled feta and a drizzle of the mint-infused balsamic vinegar and honey dressing.

    Method
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