Roast Beetroot & Shallot Salad

This salad is the perfect summer menu centrepiece showcasing Brother Mountain Macadamias, Pundi Produce River Mint & ALTO Olives Robust Olive Oil

Ingredients

500g Whole beetroot, cleaned really well or peeled, then quartered

500g French shallots, peeled

2 x generous drizzles ALTO Olives Robust extra virgin olive oil

150g Crumbly feta

75g Brother Mountain Macadamias roasted salted nuts

½ tsp Pundi Produce native dried river mint 

Method

Roast beetroot and shallots with ALTO Olives Robust Extra virgin olive oil at 100 degrees for 2 hours covered in foil and a further hour uncovered.  You can do this a couple days ahead with intention to serve cold if you desire, you can also serve in roasting pan – the colours and gloss it gorgeous.

To serve, layer all of the ingredients, or toss through and sprinkle river mint over the top.

This recipe is gluten free and refined sugar free

Recipe & image courtesy of Elena Duggan

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