Roasted Beetroot, Radish and Pear Salad

Serves: 4

Preparation Time: N/A

Cooking Time: N/A


  • 1 bunch (500 g) baby beetroot, trimmed and halved
  • 14 cup (60 ml) olive oil
  • Sea salt and cracked black pepper
  • 4 small radishes, thinly sliced
  • 2 Red Anjou pears, thinly sliced
  • 13 cup baby cress leaves
  • 150 g marinated feta
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, crushed


Preheat oven to 200°C.

Place the beetroot, 1 tablespoon oil, salt and pepper on a baking tray and toss to combine.

Roast for 25–30 minutes or until tender.

Place in a bowl with the radish, pear, cress and feta and toss to combine.

Place the vinegar, remaining oil, garlic, salt and pepper in a bowl and whisk to combine.

Drizzle over the salad to serve.

Serves four.