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A great vegetarian side salad at a bring-a-plate get-together! Beetroots are roasted in the oven with fennel, and served with a feta, avo and pepita seed salad.
3 medium bulbs fresh beetroot
1 tbsp olive oil
Salt and pepper, to taste
½ tsp fennel seeds
100 g fresh baby spinach leaves
1 avocado, halved, sliced
100 g Greek feta, crumbled
⅓ cup balsamic roasted garlic dressing
pepitas, to serve
- Cut beetroot into 3cm wedges. Place on an oven tray lined with baking paper. Drizzle over oil. Season with salt and pepper. Toss to coat. Sprinkle over fennel seeds.
- Cook in a hot oven (200C) for about 25 minutes, or until tender. Remove and cool.
- To serve, gently toss beetroot in a large serving bowl with spinach, avocado, feta and dressing. Scatter over pepitas.