As the weather warms up, and the heavy jackets come off...looking in the mirror. It's time for SALAD. Shoozlife is bringing you a series of salads that will keep you satisfied and looking good for the Summer months.
Serves 4-6.
Ingredients:
- 4 (large) beetroots, peeled and chopped into chunks
- 2 olive oil
- 1/2 red onion, thinly sliced
- 4 sticks celery, sliced
- 1 piece Lebanese bread (flat bread)
- 1 Lebanese cucumber, quartered
- 2 cups, rocket (arugula)
- 1/2 small block Feta or soft goats cheese
- Dressing:
- 3 tbs olive oil
- 4 tbs Balsamic glaze
- Salt and pepper
Method:
- Pre-heat the oven to 250 degrees (400 Fahrenheit).
- Place the beetroot in an aluminium foil tray, drizzle over the olive oil and shake to coat. Season with salt and pepper. Roast for 30-40 mins, turning occasionally. Set aside to cool.
- While the beets are cooking, place the Lebanese bread in the oven for 5-10mins, until crispy. Keep an eye on it so it doesn't burn. Break up into pieces.
- Combine all ingredients in a large salad bowl, leave the cheese and beets for the top.
- For the dressing, combine the ingredients and shake. Pour over the salad.
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