Ingredients
- Salad
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4
beetroots, peeled and chopped into chunks
-
2 tablespoons
olive oil
-
1/2
red onion, thinly sliced
-
4
sticks celery, sliced
-
1 piece
Lebanese bread (flat bread)
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1
Lebanese cucumber, quartered
-
2 cups
arugula
-
1/2 cup
Feta or soft goats cheese
- Dressing
-
3 tablespoons
extra virgin olive oil
-
4 tablespoons
balsamic glaze
-
salt & Pepper
Directions
-
Pre-heat the oven to 400 degrees.
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Place the beetroot in an aluminum tray, drizzle over the olive oil and shake to coat.
-
Season with salt and pepper.
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Roast for 30-40 mins, turning occasionally.
-
Set aside to cool.
-
While the beets are cooking, place the flat bread in the oven for 5-10mins, until crispy.
-
Break up the crunchy flat bread.
-
Combine all ingredients in a large salad bowl, leave the cheese and beets for the top.
-
For the dressing, combine the ingredients and shake. Pour over the salad
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