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Baby Beetroot & Persian Fetta Salad

Ingredients
  1. 6 baby beetroot
  2. 2 cups Verjuice
  3. 1/3 cup YVD's Persian Fetta
  4. 1/4 cup Extra Virgin Olive Oil
  5. 100g pine nuts
  6. 125g rocket
  7. sea salt flakes
  8. freshly cracked black pepper

Recipe

  1. Wash, peel and dice baby beets into 1cm cubes. Place into a pot with 2 cups of verjuice. Simmer until tender. Drain beets from verjuice.
  2. Roast the pinenuts in a 180C oven for 5 minutes.
  3. Combine the beets, pine nuts, rocket and YVD’s Persian Fetta in a bowl.
  4. Dress with olive oil, season with sea salt and freshly cracked black pepper.
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