Roast Beetroot & Red Onion Salad w/ Creamed Feta

- Serves 2-3
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Ingredients for Roast Beetroot & Onion Salad w/ Creamed Feta

For the whipped Feta
60g good quality Feta
20g cream cheese
2 teaspoon freshly squeezed lemon juice
Cracked black pepper
2 tablespoons extra-virgin olive oil

For the salad
1 large beetroot
1 medium red onion, sliced
Aged balsamic, for drilling 
sea-salt and cracked black pepper, to taste 
1/2 cup Pomegranate pearls 
Handful basil or mint leaves 
2-3 tablespoons toasted pine-nuts
Drizzle of extra-virgin olive oil
Few slices toasted sourdough, optional 

Recipe
  1. Place feta and cream cheese in the bowl of a food processor - pulse until well mixed. Add lemon juice, and cracked pepper - blend.  With the food processor still running, slowly add the olive oil in a steady stream until well combined. Refrigerate until ready to use.
  2. Cover the beetroot in foil and roast at 200C for about 60 minutes until cooked through. Uncover and let it cool in the refrigerator until ready to use. Peel and slice chilled beetroot, sprinkle salt and pepper, and drizzle balsamic all over. Set aside to macerate in the refrigerator until ready to use.
  3. Slice red onions - sprinkle salt and pepper, and drizzle balsamic all over. Set aside to macerate in the refrigerator until ready to use.
  4. Spread the creamed feta on a large salad platter. Place beetroot and onions over Feta - sprinkle black pepper all over.
  5. Finally, top with basil/mint leaves, pomegranate pearls, pine nuts, and a good drizzle of extra-virgin olive oil. Serve by itself or with toasted sourdough.
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