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- 8 x medium size beetroot
- 300g x australian feta
- 1/4 cup x roasted pinenuts
- 1 x olive oil
- 1/2 cup x fresh lemon juice
- 1 tsp x wholegrain mustard
- 1/4 cup x shredded fresh basil
- 1 Pinch x sea salt
- 1 Pinch x freshly ground pepper
- 2 x whole onions
Peel your fresh beetroot, cut onions into quarters and place in a bowl. Add a tsp of oil and pinch of salt and pepper and mix.
Place onto a baking tray and bake until well cooked.
Cut Fresh Feta into small pieces and place in a bowl
When beetroot is looking nearly done scatter pinenuts on a tray and bake for 3 minutes or until golden.
Once beetroot is ready place on a flat platter and sprinkle with feta, fresh basil and pinenuts.
Mix Olive oil, wholegrain mustard and lemon juice together and lightly season beetroot and fetta.