100g mix salad leaves
40g Snow Pea Sprouts
½ continental cucumber, sliced and halved
½ Red Onion, quartered and thinly sliced
5 -6 fresh beetroots, peeled and cubed
40g fetta, crumbled
40g pine nuts
1 tablespoon honey
5 tablespoons balsamic vinegar
2 cups water
1 small bunch of fresh parsley, roughly chopped
Spray olive oil
In a small saucepan whisk together water, 4 tablespoons of balsamic vinegar (reserve the other tablespoon) and honey. Add cubed beetroot to the saucepan and simmer over a medium heat for 10mins or until the beetroot is tender. Drain the beetroot and set aside.
Pre-heat the oven to 200 degrees and grease an oven tray with spray oil.
Arrange beetroot on tray and place into pre-heated oven for 20 – 30 mins or until golden. Once cooked remove from the oven and allow to cool on the bench.
Lightly spray a small baking dish with oil, spread the pine nuts out evenly and toast for about 5 - 10 mins or until golden. Remove from the oven and set aside to cool.
While they are cooling, place the salad leaves and snow pea sprouts in a large serving bowl and toss with extra tablespoon of balsamic vinegar. Arrange cucumber and onion in the bowl. Top with cooled pine nuts, roasted beetroot, chopped parsley and crumbled fetta over the top.