Feta, Lamb and Beetroot Salad
Print
EmailRecipe ingredients
3-4 medium beetroot
500 g lamb fillet
150 g feta cheese
3 cups rocket leaves
½ cup walnuts, toasted
1-2 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
Cooking Steps
Preheat the oven to 160 °C. Wash and trim the beetroot and chop into quarters.
Place the beetroot in a baking dish along with a drizzle of olive oil then cover with foil. Bake for 1 hour or until the beetroot is tender.
Make sure the lamb is at room temperature then brush with oil, season with salt and ground black pepper.
Heat a frying pan or grill and cook lamb over high heat for 4-5 minutes until well browned on both sides. This will give medium rare meat.
Remove lamb from the pan and set aside to rest for about 5 minutes.
Arrange the rocket on a serving platter then toss through the walnuts, crumbled feta cheese and beetroot. Slice the lamb diagonally into 1 cm thick slices.
Arrange lamb slices over the salad and drizzle with dressing.
Login to rate this recipe.
You can save this recipe to your Favorites folder.
Please Login to save this recipe.
Please Login to save this recipe.
- Add new comment
- 964 reads
