Beetroot, Rocket, Vegan Feta & Roasted Pine Nuts Salad.

This is a colourful and vibrant salad I often serve on the retreats because.....it's just glorious ! The beetroots are soft, the Feta is slightly salted and creamy, the roasted pine nuts add a touch of sophisticated crunch and the rocket is peppery and fresh !

Even if beetroots are not your vegetable of choice, give this salad a try.

The beets are marinated overnight and lose their earthiness.

It's also a very good looking salad !

(Because who wants an ugly salad on their plate ?)

Ingredients

Serves 4

Try and purchase organic whenever you can.

• 2 Large Beetroots

• 4 Tablespoons Maple Syrup or Agave Syrup

• 4 Tablespoons Olive Oil

• 2 Tablespoons Apple Cider Vinegar

• Salt & Pepper

• 100g Vegan Feta such as Violife Greek White Block

• 1 Bag of Rocket Leaves

• 50g Pine Nuts

Method

1. 24 to 48 hours before serving: - Peel the beetroots and cut into small cubes. - Spread the beetroot cubes in an oven dish and cook until tender (210 degrees for about 30 minutes). - Take them out of the oven and set aside to cool.

2. In an airtight container or glass jar, mix the Maple/ Agave syrup, olive oil and apple cider vinegar.

3. Once the cooked beetroots have cooled down, add them to the dressing, shut the container/ jar and give it a good shake.

4. Let the beetroots to marinate for 24 hours or a little longer, in the fridge. The flavours will soak in and the beetroot cubes will soften.
   

5. On the day of serving, pour the content of the container into a salad bowl and add the rocket.

6. Cut your vegan Feta into cubes.

7. Dry roast the pine nuts in a frying pan.

8. Add the pine nuts and vegan Feta to the salad bowl.

9. Sprinkle some salt and black pepper to taste.

10. Add a little olive oil if you wish.