140g rocket leaves
150g Danish feta
1/2 cup lightly chopped walnuts
Place the rocket in a serving bowl. Scatter over beetroot.
Crumble over the feta and sprinkle with walnuts.
Drizzle with the deliciously easy dressing and serve.
For the honey balsamic vinaigrette
Combine 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar and 1 tbsp honey in a jar, season with sea salt and pepper and shake well until combined. Adjust seasoning to your taste.
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