Method
- Heat oven to 200c and line a baking tray with baking paper.
- Heat a frying pan to medium hot, add oil and Food Nation Beetroot, Kūmara & Quinoa Amaze Balls and cook on all sides until golden brown and warmed through.
- Place beetroot on baking tray, sprinkle with olive oil and season with salt and pepper and toss.
- Roast for 30-40 minutes until cooked, turning over after 20 minutes.
- 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.
- Place salad leaves on a large plate or bowl, add cooked Amaze Balls, beetroot, feta and walnuts.
- Drizzle over dressing and serve.
Ingredients
- 1-2 Tbsp neutral oil
- Food Nation Beetroot, Kūmara & Quinoa Amaze Balls 320gm
- 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 tablespoons white wine vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 100g Feta Cheese
- 120g rocket, spinach or mixed salad leaves
- 1/2 cup walnut halves, or almonds, lightly roasted
