• 2 medium beetroot, cooked and peeled, cut into 2cm chunks
  • 2 sticks celery, chopped
  • 1 green apple
  • 50g walnut pieces, toasted
  • 250ml bottle Eta Ranch Dressing
  • Wild rocket leaves
  • Crumbled feta to garnish

1. Put the cooked beetroot, celery, apple and walnuts into a bowl. Carefully mix through about ½ cup of Eta Ranch Dressing.

2. Line a serving platter with rocket leaves and pile the salad on top. Garnish with a little crumbled feta if wished.

  • To cook whole beetroot: Wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom. Don’t trim too much otherwise the beetroot's colour will bleed. Then, bake in a 180°C oven either wrapped in foil or in a little water in a lidded casserole dish for 1-1.5 hours until tender. Alternatively prepare the beetroot as for roasting and place in a saucepan. Cover with cold water. Bring to the boil. Reduce heat and simmer for about an hour or until beetroot is tender. Allow beetroot to cool before removing the skin and stalk. Cut as required.

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