Adapted from http://www.taste.com.au/recipes/33367/beetroot+pear+and+feta+salad?ref=c…
Ingredients
3 bunches baby beetroots (we used red and gold), trimmed
1 Williams pear
1/4 cup (25g) walnuts, toasted
200g marinated low fat feta, drained
2 cups micro salad leaves (see notes)
2 tbs balsamic vinegar
1 tbs honey
Micro salad leaves are from selected greengrocers and farmers’ markets.
Walnut oil (from delis, gourmet and health food shops) has a slightly sweet, nutty flavour. Substitute extra virgin olive oil.
Method
Step 1
Preheat the oven to 180°C. Trim the bunches of beetroot, then wrap each bunch in foil and place on a baking tray. Roast for 45 minutes or until tender. Allow to cool, then peel and halve if large.
Step 2
Slice the pear and arrange on a serving platter with the beetroot, nuts, cheese and micro salad leaves.
Step 3
Whisk together the balsamic vinegar and honey, then season to taste. Drizzle over the salad just before serving.