About this recipe:A delightfully sweet and delicious salad, made by topping chicory leaves with dressed romaine lettuce, roasted beetroot and crumbled feta cheese. Serve as a starter, appetiser or a side salad.
4 bunches small beetroots, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
125ml vegetable oil
salt and pepper to taste
2 medium heads chicory
450g mixed lettuce leaves
150g feta cheese, crumbled
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 230 C / Gas 8. Coat beetroot lightly with oil and roast for approximately 45 minutes or until tender. Allow to cool thoroughly, then peel and dice.
For the dressing, place lemon, vinegar, honey, mustard and thyme in a liquidiser. While blender is running, gradually add 125ml oil. Season to taste with salt and pepper. Place mixed lettuce in a salad bowl, pour desired amount of dressing over greens and toss to coat.
Rinse chicory, tear off whole leaves and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them and top with diced beetroot and feta cheese.