Easy beetroot, hazelnut and feta salad

To celebrate Hazelbrae’s success in the recent Australian Food Awards, here’s a simple recipe that makes an excellent light lunch or a flavoursome side to your main meal.

Ingredients – Serves 4 as a side dish

2 beetroots roasted and cut into wedges Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies

2 handfuls of baby spinach or leafy greens Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies

Slab of feta (crumbled over or chopped) Coal River Farm, Southern Sky Cheese Company

1-2 cups of chopped roasted hazelnuts Hazelbrae Hazelnuts

Drizzle of hazelnut oil (or another good olive oil- flavour infused if you are using fresh roasted beets) Hazelbrae Hazelnuts, Coronea Grove Olives, Lentara Olive Grove, Mt Direction OlivesTamar Valley Truffles, Village Olive Grove

 

Directions

Toss all ingredients except feta (otherwise it will turn red) in a bowl until mixed.

Add feta and lightly turn over. Serve that day.

 

This recipe first appeared on hazelbrae.com.au