Baby beetroot, fetta and watercress salad

all details

A quick and interesting salad using baby beetroot

Ingredients

  •  
  • 850g can baby beetroot
  • 2 cups watercress sprigs
  • 1 cup baby cress sprigs
  • 2/3 cup walnuts (toasted and coarsely chopped)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp walnut oil
  • 1 1/2 tbsp red wine vinegar
  • salt and pepper
  • 150g fetta
  • 2-3 tbsp chives (chopped)

Method

Drain 850g can baby beetroot and halve large ones. Combine beetroot, 2 cups watercress sprigs, 1 cup baby cress sprigs and 2/3 cup walnuts (toasted and coarsely chopped) in a bowl. Combine 3 tbsp extra virgin olive oil, 3 tbsp walnut oil, 1 1/2 tbsp red wine vinegar, salt and pepper in a small bowl and whisk until smooth. Drizzle over salad and toss gently to combine. Pile salad onto 4 starter-size plates, crumble over 150g fetta and sprinkle with 2-3 tbsp chives (chopped).

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