Beetroot and Feta Salad
with Honey & Walnuts | Serves 2
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
250
Cooked Beetroot
100
Feta Cheese
15
Honey
12
Balsamic Vinegar
(Contains Sulphites)
40
Wild Rocket
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Cut the beetroot into roughly 2cm chunks. b) Crumble the feta cheese.
a) In a large bowl combine the honey, balsamic vinegar and olive oil (see ingredients for amount).
a) Add the beetroot chunks and rocket to the bowl with the dressing. b) Toss the rocket and beetroot well to dress. c) Add half the feta and walnuts to the bowl. d) Transfer the salad to a sharing bowl and sprinkle over the remaining feta and walnuts. e) Enjoy!
