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Beetroot Salad with Balsamic Dressing


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


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

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