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VEGAN BEETROOT & CHEESE SALAD

VEGAN BEETROOT & CHEESE SALAD

Ingredients for 4 servings:

  • 200g Vegan Greek White block, crumbled
  • 10 medium beetroots
  • 4 red onions, quartered
  • 5 tbsps olive oil
  • 3 tbsps capers
  • a few sprigs of fresh mint leaves, chopped
  • a few sprigs of fresh flat-leaf parsley leaves, chopped
  • 100g rocket
  • 100g baby spinach

Dressing:

Instructions:

  • Cook the beetroots using a pressure cooker..
  • Meanwhile on a baking tray, toss the onion wedges in 2 tbsp olive oil and season well. Add these to the oven and roast for 20 minutes.
  • When the beetroots are baked and have cooled, remove the skin with your fingers - you might want to use gloves!
  • Quarter the beetroots and place in a salad bowl or plate. Top with the capers, herbs, rocket and spinach.
  • To make the dressing, whisk together all ingredients and drizzle over the salad.
  • Top with the crumbled Greek White and serve.

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