Roasted beets and caramelised pears blend well with our Italian Dressing, smooth feta and toasted almonds
Praise Tip: You can save time by using canned whole beetroot and roughly chopping it instead of roasting your own
What You'll Need
6beetroot, washed and trimmed
4firm Bartlett pears, cored and cut into quarters
1 tbspbrown sugar
1small Spanish onion, sliced
400gmixed leaf salad
¼ cupPraise Italian Dressing
1 cupalmond flakes, toasted (or pecans if desired)
What to Do
Preheat oven to 180 ° C.
Wrap beetroot in aluminium foil and place on a baking tray. Place pears in shallow roasting dish, drizzle with olive oil and sprinkle with brown sugar. Place both trays in oven. Roast pears for 25 minutes, turning after 15 minutes then set aside to cool. Roast beets for 40 minutes and allow to cool for a few minutes before peeling under running water (skin should slide off easily). Chop into quarters.
Toss mixed leaves and onion in Italian Dressing and arrange on serving platter with roasted beetroot and pears and add a grind of salt and pepper. Crumble feta and and sprinkle with toasted nuts.