Baby Beetroot & Persian Fetta Salad
- 6 baby beetroot
- 2 cups Verjuice
- 1/3 cup YVD's Persian Fetta
- 1/4 cup Extra Virgin Olive Oil
- 100g pine nuts
- 125g rocket
- sea salt flakes
- freshly cracked black pepper
- 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.
- Roast the pinenuts in a 180C oven for 5 minutes.
- Combine the beets, pine nuts, rocket and YVD’s Persian Fetta in a bowl.
- Dress with olive oil, season with sea salt and freshly cracked black pepper.
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