Beetroot & Fetta salad


  • 8 small beetroots
  • 6 handfuls rocket leaves
  • 1/3 cup roughly chopped fresh mint
  • 125g Bio-dynamic fetta, broken into pieces
  • Dressing:
  • 4 tbs organic extra virgin olive oil
  • 1 tbs lemon juice
  • 1 tsp organic balsamic vineger
  • 1 tsp honey
  • ½ tsp Dijon mustard


Place beetroots in sauce pan and bring to boil. Simmer gently for 20 minutes or until tender. Set aside to cool. Drain beetroot and rub off skins. Cut into wedges and place in a bowl. Add rocket, mint and fetta and lightly toss. Pour mixed dressing over salad and serve immediately.