Beetroot, Walnut & Feta Salad
500g baby beets, peeled
2-3 sprigs fresh thyme leaves or 1-2 tsp dried thyme
1 tbsp balsamic vinegar
2 tbsp olive oil
Salt & pepper
1 cup walnuts, toasted
½ cup cooked barley, cooled (follow instructions, usually 30mins simmering time)
250g Persian Feta
1 bunch watercress
Pre heat oven to 190C /375F.
Peel the beets halve or quarter them and place them in a roasting tin. Sprinkle over the thyme leaves. Whisk together the balsamic vinegar and olive oil and drizzle over the beets. Season with salt and pepper, toss so beets are covered in the balsamic oil and place in the oven covered for 30 mins, remove foil and cook for a further 10 mins or until beets are tender.
Remove from the oven and allow to cool to room temperature.
To assemble the salad scatter the watercress on a platter and top with the beets, goat's cheese, barley and walnuts. Save a few watercress leaves to spread over top.
If you can't get baby beets, use larger ones and chop into small pieces and add ½ tsp of raw sugar to balsamic oil mixture.
Oh and Di's tip. Wear gloves when peeling your beets.