Ingredients
850g can baby beetroot
2 cups watercress sprigs
1 cup baby cress sprigs
2/3 cup walnuts (toasted and coarsely chopped)
3 tbsp extra virgin olive oil
3 tbsp walnut oil
1 1/2 tbsp red wine vinegar
salt and pepper
150g feta
Method
Drain 850g can baby beetroot and halve or quarter large ones (a variety of shapes and sizes looks good for presentation).
Combine the watercress sprigs and baby cress sprigs in a bowl.
Combine olive oil, 3 tbsp walnut oil, 1 1/2 tbsp red wine vinegar,salt and pepper in a small bowl
and whisk until smooth. Drizzle over salad leaves and toss gently to combine. Note: add a little dressing at
a time so you don’t ‘drown’ your salad leaves.
Arrange the leaves onto a large serving plate,place beetroot evenly over the top
then sprinkle over the walnuts and crumble over feta.
Serve immediately so that the beetroot doesn’t bleed into the feta.
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