Beetroot & Bocconcini Salad

Beetroot & Bocconcini Salad

Yes, more beetroot. If you have it, why not use it right. Super yummy salad inspired by a starter we had a a wedding a few weeks ago. Enjoy


2 medium cooked and peeled beetroots
1/2 cup bocconcini
1/4 cup pine nuts
1 cup fresh rocket leaves
extra virgin olive oil
balsamic glaze
salt & pepper to taste


Slice the beetroot as desired. I decided to cut mine into different shapes… cubes, slices and quarters. Roast the pine nuts in a dry non stick pan for 3 – 4 minutes until you can smell the smoky flavour. Roasting the pine nuts gives it an amazing flavour. Arrange the rocket, beetroot, bocconcini and pine nuts on a plate. Drizzle with oil, balsamic and season with salt and pepper. Enjoy


Beetroot & Feta Dip with Salt Crackers

Beetroot & Feta Dip with Crackers

Quick, easy and delicious. Yes, you can buy all this easily but I’m sure friends would appreciate something you made yourself. For me I love trying to make simple things myself… That way I am able to improvise when I have people come over unexpectedly and need to serve something with theirs drinks at short notice.

Beetroot & Feta Dip


2 medium cooked and peeled beetroots
1/3 cup feta cheese
1/3 cup walnuts
juice of 1 lemon
salt and pepper to season


Combine all the ingredients in a food processor and process until your desired consistency. I processed mine till it was still a bit chunky. As easy as that.

Salt Crackers


1.5 cups flour
1/2 cup water
1 tbsp lime juice
3 tbsp olive oil
smoked flake sea salt


Pre heat your oven to 180 degrees Celsius. Mix all the above ingredients together and knead the dough for a few minutes on a floured surface. Allow to rest for 20 – 25 minutes. Using a rolling pin roll out on a floured surface to approximately 1.5 mm thick. Brush with oil and sprinkle with sea salt. Cut into desired cracker shapes and place in a baking tray lined with baking. Bake for 10 minutes or until and crispy.

Serve with the dip and some fresh veggies. Enjoy

Beetroot & Feta Salad

Beetroot & Feta Salad

I found beautiful organic Australian beetroots at the shop and I just had do a beetroot salad. It does take some time to prepare, so should you be in a rush you can buy the store bought pre-cooked beetroot. For me I enjoyed going through the whole process and I had the time. I was very, very happy with the results. This really is a wonderful salad, crunchy beetroot, crunchy lettuce and soft creamy danish feta. Yum!


3 – 4 small beetroots
1 tbsp salt
1/2 tbsp sugar
1/3 cup danish feta, crumbled
1 – 2 cups asian salad mix
1/8 cup coarsely chopped almonds
balsamic vinegar to serve


Boil the beetroot in a big pot of boiling water, salt and sugar for one hour or until tender. Remove from the pot and allow to cool for a few minutes. Using paper kitchen towel rub the skin off the beetroot and slice.

Combine the rest of the ingredients, add the beetroot and drizzle over some balsamic vinegar. Serve and enjoy.