Warm Beetroot and Fetta Salad

1. 1

   Wash beetroot thoroughly and cut into quarters.

2. 2

   Pour the oil over the beetroots and massage in until all covered.

3. 3

   Bake in a hot oven for about 40 minutes.

4. 4

   The beets need to be cooked but still a little firm.

5. 5

   Set aside to cool down.

6. 6

   Heat olive oil in a shallow frying pan, add sage leaves a few at a time, they will cook in seconds.

7. 7

   Remove and drain on paper towel.

8. 8

   Repeat with the rest of the leaves.

9. 9

   In a dry non-stick frying pan, add caraway seeds and toast.

10. 10

    They'll be done when you start to smell the anise.

11. 11

    Mix with a little oil and pour over warm beetroot.

12. 12

    Crumble over feta cheese and sage leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.