Summer Beetroot Salad with a Herby Pesto Dressing
This light and fresh salad is bursting with beetroot flavour and is great for a lovely Sunday lunch.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
a handful of Italian flat-leaf parsley
a handful of chives
a handful of mint
a handful of fennel
a handful of watercress
½ round feta cheese
a squeeze of lemon juice
3 Tbsp (45 ml) olive oil
salt and freshly ground pepper
16 baby beetroot
seasonal baby lettuce leaves, to serve
Preheat the oven to 180 °C.
Wrap the beetroot individually in foil and roast in the oven for 20-30 minutes or until cooked through.
Once cooked, remove from the oven and run under cold water to remove the skin.
Halve each beetroot and set aside to cool.
Herby Pesto Dressing
Combine all the ingredients in a food processor and blitz until smooth. Taste and adjust seasoning, if need be.
To assemble, arrange the baby lettuce leaves on a platter, top with the roasted beetroot halves and dollop generous amounts of the herby dressing all around.
Season with salt and pepper and drizzle with a little olive oil just before serving.