Beetroot Salad with Balsamic Dressing
Ingredients
8 small beetroot (400g)
1 bunch asparagus, trimmed and cut into 5cm lengths, blanched
1/2 cup peas, blanched
1/3 cup balsamic vinegar
Finely grated rind of 1 orange
2 tablespoons finely shredded mint
50g crumbled feta cheese
Method
COOK the beetroots in boiling salted water for 30-40 minutes or until tender, topping up with boiling water as necessary
WHEN cool enough to handle cut off the tops and remove the skins
CUT beetroot into large chunks and place on a serving platter with the asparagus and peas
STIR together dressing and rind then drizzle over salad. Sprinkle over mint and cheese
SERVE immediately