Beetroot, Pear and Feta Salad

 

 

INGREDIENTS  

600g baby beetroot, peeled and quartered

Handful fresh parsley

1 garlic clove

50g olive oil

1 T seeded mustard

50g red wine vinegar

1 lemon, juice only

100g rocket

1 ripe Packham pear, thinly sliced

200g feta cheese

 

CONVENTIONAL METHOD

Drizzle a little olive oil over beetroot and wrap in tinfoil – place on a baking tray and roast for approx 30 mins at 180C or until tender.  Set aside to cool.

Chop parsley, crush garlic and place into a small bowl.

Add oil, mustard, vinegar and lemon juice and whisk together until well combined.

Place rocket, cooked beetroot and pear into a large bowl, and mix through the dressing.

Transfer to a large serving plate and garnish with crumbed feta.

 

THERMOMIX METHOD

Fill TM bowl with 700ml of water.  Place beetroot in steamer basket, steam for 25 mins / Varoma / speed 3, or until tender.  Set aside to cool.

Place parsley and garlic into TM bowl, chop 3 seconds/speed 8.

Add oil, mustard, vinegar and lemon juice, mix for 5 second/speed 4.

Add rocket, cooked beetroot and pear, mix 15 seconds/reverse speed 1.

Transfer to a large serving plate and garnish with crumbed feta.

 

 

COMMENT

This is another one of those recipes that has everyone asking how I made it.  This recipe is from Alyce Alexanders “Quick fix in the Thermomix” recipe book, but on occasion I have adjusted to make it the conventional way (depending on what else is going on in the kitchen).   If I am feeling lazy, I will use 2 large tins of Baby Beetroot instead of fresh beetroot, and roast them for only 15-20 mins.

Who is Alyce Alexander?

 

See all of the BBQ meal plan recipe ideas here.

 

 

 

 

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