Beetroot & Feta Wreath Salad

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  • Vegetarian Recipe

Our Beetroot Chutney paired with baby beets create the perfect salad for the festive season!

Recipe and imagery by: @Jana MacPherson

INGREDIENTS

  • 6-8 teaspoons Anathoth Farm Beetroot Chutney
  • 200g feta, diced quite small  
  • Balsamic glaze/reduction
  • A Handful Walnuts 
  • 1 tablespoon Honey
  • ½ teaspoon Avocado oil or extra virgin olive oil
  • 60g mesclun leaves
  • 350g peeled and cooked baby beetroot
  • Salt & Pepper

METHOD

  1. Take a large round flat plate/platter and place a small bowl in the middle so that you are making the wreath shape. We will fill the round gap in the middle.
  2. Preheat your oven to 180 degrees
  3. Take a small baking tray and place your walnuts on top, add the honey and season well with salt.
  4. Roast in the oven for around 10 mins until toasted, stirring a few times to distribute the honey, and make sure they don’t burn.
  5. While the walnuts are roasting, scatter the salad greens over the plate, in the wreath shape.
  6. Drizzle over a little balsamic glaze.
  7. Drain your beetroot and place them artfully around the wreath.
  8. Take dollops of beetroot relish and add these around the salad.
  9. Finish with the diced feta and walnuts
  10. Drizzle with a little olive/avocado oil, season with salt & pepper and serve
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