Roasted Beetroot Salad with BoatShed Cheese Persian Feta

This recipe comes from Tamara Newing,  one of our CSA members and the artisan cheese maker behind BoatShed Cheese - Mt Martha, Victoria. Tamara came to the peninsula from Hawthorne, Melbourne where she ran Tamara's Kitchen, a well known cooking school  and authored  several cookbooks.  Her cheeses have won numerous Victorian and Australian Dairy awards.  Her website contains her full product list and ordering details - BoatShed Cheese Ingredients 1kg. fresh beetroot, trimmed and scrubbed 2 tablespoons olive oil 1 small Spanish onion, finely chopped 200g. green beans, trimmed a handful of baby spinach leaves 100g toasted pine nuts or walnuts 100g. Boat Shed Cheese Persian Feta

Dressing 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar salt and pepper to taste

Method 1. Boil the beetroot in salted water for 30 minutes until barely tender then drain and quarter. 2. Place in a baking dish with the olive oil and salt and pepper to taste then bake at 220c. for 30 minutes until cooked through. 3. Remove from the oven and add the Spanish onion and green beans and return to oven for 5 minutes. 4. Toss with spinach leaves and the dressing then add the Persian feta and nuts sprinkled over the top to serve. 5. Serve warm or cold.

*PLEASE NOTE* The BoatShed Cheese Feta is not listed on their website, as it does not travel well.  Please contact Tamara directly to find out how/where to purchase.