This recipe is so easy to put together. Enjoy!
8 baby beetroot
handful of baby silverbeet leaves
good glug of olive oil
2 glugs balsamic vinegar
70g good feta, cumbled
Bring a large pot of water to the boil. Add a dash of salt once the water is boiling. Trim the beetroot and place the leaves with the silverbeet. Place the beetroot into the leaves with the silverbeet. Place the beetroot into the boiling water for approx. 30mins. Poke a knife into the beetroot to check if it’s ready (knife should slide easily into the beetroot). Drain the beetroot and when cool enough to handle, peel the skin off (don’t wait until the beetroot is cold as the skin becomes difficult to remove). Cut the beetroot into quarters and place in serving bowl. Put the oil on now while the beetroot is still warm. Add the silverbeet leaves and balsamic. Toss through and top with crumbled feta. Season with salt and pepper to taste.