Beetroot Salad

This delicious recipe has the perfect texture, loaded with beetroot, feta, nutty almonds and leafy vegetables; making it a fabulous and healthy option for summer gatherings.

Serves: 4 portions

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INGREDIENTS

• 400gms beetroot

• 200gms carrot

• 20gms basil

• 20gms mint

• 50gms toasted almonds

• 50ml olive oil

• 150gms feta cheese

• 100gms iceberg lettuce

• 50 gms toasted sunflower seeds

• 50ml honey

• 150ml yogurt

• 100gms almonds

• 10gms salt

• 5gms black pepper

• 20gms Thyme

METHOD

1. Roast the beetroot and carrot separately in the oven with salt, pepper, thyme and olive oil

2. Grind the almonds into a fine powder

3. Mix the almond powder, honey and yogurt thoroughly for the dressing

4. Keep the mint and basil leaves in ice cold water and set aside

5. Begin assembling the salad by breaking the lettuce leaves and arrange at the base of the bowl. Assemble the remaining vegetables alternating by a spoonful of dressing

6. Use the mint, basil and sunflower seeds as garnish

7. Serve chilled