This vibrant salad combines the earthy sweetness of roasted beets with the peppery crunch of Red Radish Microgreens, topped with crumbled feta and toasted walnuts for a satisfying, nutrient-packed dish.
Ingredients
- 1 cup UNS Red Radish Microgreens
- 2 medium beetroots, peeled and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Fresh lemon juice (optional)
Method
- Preheat the oven to 375°F (190°C).
- Toss the chopped beetroot in 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking tray and roast for 20-25 minutes, or until tender.
- In a small bowl, whisk together the balsamic vinegar, honey, salt, pepper, and a splash of fresh lemon juice (if using). Set the dressing aside.
- Once the beetroot has cooled slightly, arrange it on a platter along with the Red Radish Microgreens.
- Top with crumbled feta cheese and toasted walnuts.
- Drizzle the dressing over the salad and serve immediately for a refreshing, earthy dish.
