Food Nation | Beetroot, Walnut, Feta and Amaze Ball Salad

Recipes

Beetroot, Walnut, Feta and Amaze Ball Salad

Prep: 10 (mins)
Cooking: 40 (mins)
Feeds: 4-6

Fresh, fast and fabulous – this is good all year round. Packed with fresh ingredients and all the goodness of whole foods. Just remember to share as it is easy to keep coming back for more!

Method

1. Heat oven to 200ºC and line a baking tray with baking paper.
2. Heat a frying pan to medium heat, add oil and Beetroot, Kumara & Quinoa Amaze Balls and cook on all sides until golden brown.
3. Place beetroot on baking tray, sprinkle with olive oil and season with salt and pepper and toss.
4. Roast for 30-40 minutes until cooked, turning over after 20 minutes.
5. Meanwhile make a dressing by adding the vinegar or lemon juice, oil, mustard, salt and pepper to a jar. Place the lid on and shake until combined.
6. Place salad leaves on a large plate or bowl, add cooked Amaze Balls, beetroot, feta and walnuts.
7. Drizzle over dressing and serve.

Ingredients

  • 1-2 tbsp neutral oil
  • Beetroot, Kumara & Quinoa Amaze Balls
  • 3-4 medium red and yellow beetroot, peeled, cut in half lengthways, then each half cut into 4 wedges
  • 1 1/2 tbsp olive oil
  • 3 tbsp white wine vinegar or lemon juice
  • 1 tbsp Dijon mustard
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 120g rocket, spinach or mixed salad leaves
  • 100g feta cheese
  • 1/2 cup walnut halves, or almonds, lightly roasted