Beetroot, Fetta and Walnut Salad

Add Blue Bay goat’s marinated fetta cheese with it’s soft, delicate texture and a mild goat flavour to make this salad an absolute winner!

Ingredients

(Serves 6 as a side)

• 1 medium to large zucchini, sliced lengthways into thin strips
• 2 bunches baby beetroot, trimmed
• 55g (1/2 cup) walnut halves
• 1/2 teaspoon sea salt flakes
• 2 bunches rocket leaves
• 80g goat’s cheese, crumbled
• 60ml (1/4 cup) extra virgin olive oil
• 1 tablespoon red wine vinegar

Directions

1. Preheat oven to 200°C. Use a fork to prick beetroot. Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.

2. Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.

Nutrition (per serve):

Enjoy!!!