RECIPE

Roasted beetroot salad

SERVES: 4 as a side

COOKING TIME: 45 MINUTES

Roasted beetroot tossed in Maple Co Ciao Bella, finished with creamy feta, fresh mint, and bright lemon zest for a beautifully balanced, earthy-fresh salad.

Ingredients

  • 4 medium beetroot, peeled and cut into wedges
  • 1 tbsp Maple Co Ciao Bella spice blend
  • 2 tbsp olive oil
  • Sea salt, to taste
  • 120 g feta, crumbled or goats feta
  • 1 small handful fresh mint leaves, torn
  • Zest and juice of 1 lemon
  • optional pistachios and a drizzle of honey

Method

  1. Preheat oven to 200°C.
  2. Toss beetroot with olive oil, Ciao Bella, and a pinch of sea salt.
  3. Spread on a lined tray and roast for 35–45 minutes, turning once, until tender and caramelised.
  4. Transfer warm beetroot to a serving bowl.
  5. Scatter over feta and mint, then finish with lemon zest and juice. Option top with pistachios and a drizzle of honey

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Ciao Bella Spice

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