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Brief Description: A beautiful warm salad with sweet cabernet vinegar roasted beetroots, green beans, walnuts and feta cheese.
Chef: Miriam Spina
Time to Prepare: 40 Minutes
|LiraH Sweet Cabernet Vinegar||200g of chopped Feta Cheese|
|2 Large Raw Beetroots||Salt|
|250g Green Beans||Pepper|
|1/4 Cup Roughly Chopped Roasted Walnuts||Extra Virgin Olive Oil|
Peel and roughly chop beetroot into cubes, place in baking tray, and season with salt, pepper, extra virgin olive oil, and LiraH Sweet Apple Vinegar. Place in a moderate oven for approximately 30 minutes, until a knife easly comes out of the beets.
While the beetroot is roasting, cut green beans into 2cm lengths and steam for 5 minutes.
Once cooked, in your salad bowl, combine beetroot, green beans, walnuts and feta, and season to taste with salt, pepper, extra virgin olive oil, and LiraH Sweet Cabernet Vinegar.