The perfect blend of salty and sweet. This simple flavoursome salad will impress the masses.

Beetroot, watercress, fetta & pesto salad

Ingredients

• 4 small beetroots - boiled until tender
• 2 tablespoon cows feta cheese
• 2 tablespoon pesto - store bought is fine
• 2 tablespoon plum vinegar or balsamic
• Watercress
• Extra Virgin Olive Oil
• Salt
• Pepper

Method

1. Cover beetroots in water and boil till tender. Using a skewer they should be soft all the way through. Drain and allow to cool. When the beetroots are cool enough to handle peel and cut into bite size wedges.
2. Dress beetroots in vinegar, extra virgin olive oil and season to taste.
3. Place beetroot in serving bowl, dollop pesto on top. Dollop feta cheese next, then drape a few watercress sprigs to finish.

ENJOY

Serves: 4

Recipe thanks to Alex Kearns, Executive Chef,Glebe Point Diner