Author Notes: A colorful twist on a Fattoush. —Jordana D Shell
Serves: 4
Ingredients
Salad
-
4
beetroots, peeled and chopped into chunks
-
2
tablespoons olive oil
-
1/2
red onion, thinly sliced
-
4
sticks celery, sliced
-
1
piece Lebanese bread (flat bread)
-
1
Lebanese cucumber, quartered
-
2
cups arugula
-
1/2
cup Feta or soft goats cheese
Dressing
-
3
tablespoons extra virgin olive oil
-
4
tablespoons balsamic glaze
-
salt & Pepper
Directions
- Pre-heat the oven to 400 degrees.
- Place the beetroot in an aluminum tray, drizzle over the olive oil and shake to coat.
- Season with salt and pepper.
- Roast for 30-40 mins, turning occasionally.
- Set aside to cool.
- While the beets are cooking, place the flat bread in the oven for 5-10mins, until crispy.
- Break up the crunchy flat bread.
- Combine all ingredients in a large salad bowl, leave the cheese and beets for the top.
- For the dressing, combine the ingredients and shake. Pour over the salad