Roasted Beetroot, Pear & Feta Salad with Butterbean Hummus, pedro ximenez & Hazelnut Dressing

Yield 4

Author Steven Farhall

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Roasted beetroot, pear & feta salad, butterbean hummus, pedro ximenez &hazelnuts dressing

This vibrant salad combines the earthy sweetness of roasted beetroot, juicy pears, and creamy feta cheese, complemented by a velvety butterbean hummus and a nutty hazelnut dressing. It's a delightful combination of flavors and textures that will satisfy your taste buds and leave you craving for more.

Ingredients

For the salad

• 4 medium beetroots, peeled and cut into wedges
• 2 ripe pears, sliced
• 100ml Pedro ximenez sherry
• 150g feta cheese, crumbled
• 1 can of butterbeans, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 100ml extra virgin olive oil
• 2 tablespoons hazelnuts, toasted and roughly chopped
• 2 tablespoon honey
• Salt and pepper, to taste
• Baby herbs, for garnish

Instructions

To create the salad

1. Preheat the oven to 200°C
2. Toss the beetroot wedges with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender.
3. Poach the pear slices in the sherry with 1 tbsp honey and splash water until tender
4. In a food processor, combine the butterbeans, tahini, lemon juice, garlic, half the olive oil, salt, and pepper. Blend until smooth and creamy. If needed, add a splash of water to reach your desired consistency.
5. With a hand blender, blend together the pear poaching liquid, the remaining tablespoon honey, salt, and pepper, olive oil and toasted hazelnuts.
6. Dollop spoonfuls of the butterbean hummus across the plate.
7. Arrange the roasted beetroot, sliced pears, and crumbled feta cheese on the hummus
8. Drizzle the hazelnut dressing over the top.
9. Garnish with fresh micro herbs.
10. Serve and enjoy!