45 mins
4
Autumn, Winter
Need something vibrant and fresh to go alongside your dinner tonight? Our Roasted Beetroot & Mandarin Salad with Feta and Pine Nuts is exactly what you’ve been searching for! Remember to head to your local fruit and veg shop to pick up all of the fresh ingredients!
Ingredients
- SALAD
- 3 beetroots , cut into wedges
- 1 red onion, cut into quarters
- 1-2 mandarins, segmented
- 1 bunch broccolini
- 2 cups mixed salad leaves
- 2 sprigs of mint, chopped
- 100g feta, crumbled
- 30g pine nuts
- Salt and pepper, to taste
- Olive oil
- DRESSING
- 4 tbsp olive oil
- 4 tbsp fresh mandarin juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Method
- Preheat oven to 180C. Place beetroot on tray and sprinkle with olive oil, and season with salt and pepper.
- Bake for 30 mins or until tender. Remove tray from oven and add red onion to tray. Cook for a further 10 mins.
- While the beetroot and onion are roasting, add broccolini to a pan with a drizzle of olive oil over a medium to hight heat. Sauté until the broccolini is bright green and some of the stems and florets are lightly charred (around 5 to 7 mins). Once cooked, remove broccolini from the pan and slice each stem in half.
- Assemble your salad by adding a bed of greens, mint, mandarin segments, beetroot, red onion, broccolini, crumbled feta, and pine nuts.
- To create your dressing, whisk all dressing ingredients in a small bowl and drizzle on top of the salad.
- Stir and enjoy!