Bialik College Kitchen Garden Program
Ingredients: Equipment: Dressing: small bowl ¼ cup olive oil whisk 1 tablespoon lemon juice chopping board 1 tablespoon white wine vinegar knife 1 tablespoon finely chopped metric measuring oregano cups/spoons 1 clove garlic, crushed baking tray salt/pepper foil Salad: 1 medium beetroot 3 medium tomatoes, diced 2 lebanese cucumbers, diced ¼ red onion, finely diced 1 red capsicum, diced ½ cup olives, seeded 200g feta cheese, diced
Method: 1. Preheat oven to 180C. 2. Place beetroot on a couple of sheets of foil, drizzle a little olive oil, season and wrap up. Put it on a baking tray and roast in the oven for 45 minutes. 3. Whisk together dressing ingredients and set aside. 4. Combine all salad ingredients in a bowl. 5. Once beetroot has cooled, peel off skin and dice. Place in salad bowl with other ingredients. Pour dressing over and serve.
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Bialik College Kitchen Garden Program