This roasted beetroot, feta and macadamia salad makes a brilliant lunchtime dish or dinner side salad.
Place beetroot on a baking tray and drizzle with oil. Then bake in a hot oven at 200°C for 30 minutes or until tender
To make the dressing, whisk together the lemon juice, olive oil, honey, lemon rind and seasoning
Arrange washed leaves, nuts and beetroot on a serving platter
Top with crumbled feta and drizzle with dressing.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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