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Beetroot, pear and feta salad

updated

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Ingredients for 2 servings:

  • 1 pear(s) (Doyenne)
  • 400 g beetroot, cooked
  • ½ bunch chives
  • ½ pomegranate, seeds
  • 50 g walnut kernels
  • 100 g feta cheese
  • 50 g arugula
  • 2 tbsp, leveled sherry vinegar
  • 1 tsp mustard, medium hot
  • 2 tsp honey
  • 3 tbsp sunflower oil or rapeseed oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Vegetarian

Dice the beetroot, peel, quarter, core, and dice the pear. Remove the seeds from the pomegranate half. Finely chop the chives. Wash and dry the arugula. Roughly tear the feta cheese. Mix all ingredients in a bowl. Prepare the dressing in a small bowl and season to taste. Mix it into the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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