This is a colourful and vibrant salad I often serve on the retreats because.....it's just glorious ! The beetroots are soft, the Feta is slightly salted and creamy, the roasted pine nuts add a touch of sophisticated crunch and the rocket is peppery and fresh !
Even if beetroots are not your vegetable of choice, give this salad a try.
The beets are marinated overnight and lose their earthiness.
It's also a very good looking salad !
(Because who wants an ugly salad on their plate ?)
Ingredients
Serves 4
Try and purchase organic whenever you can.
2 Large Beetroots
4 Tablespoons Maple Syrup or Agave Syrup
4 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
Salt & Pepper
100g Vegan Feta such as Violife Greek White Block
1 Bag of Rocket Leaves
50g Pine Nuts
Method
24 to 48 hours before serving: - Peel the beetroots and cut into small cubes. - Spread the beetroot cubes in an oven dish and cook until tender (210 degrees for about 30 minutes). - Take them out of the oven and set aside to cool.
In an airtight container or glass jar, mix the Maple/ Agave syrup, olive oil and apple cider vinegar.
Once the cooked beetroots have cooled down, add them to the dressing, shut the container/ jar and give it a good shake.
Let the beetroots to marinate for 24 hours or a little longer, in the fridge. The flavours will soak in and the beetroot cubes will soften.
On the day of serving, pour the content of the container into a salad bowl and add the rocket.
Cut your vegan Feta into cubes.
Dry roast the pine nuts in a frying pan.
Add the pine nuts and vegan Feta to the salad bowl.
Sprinkle some salt and black pepper to taste.
Add a little olive oil if you wish.