1/2 green capsicum
1/2 yellow capsicum
1/2 orange capsicum
1/4 cup Feta cheese
1/2 cup arugula leaves
2 tsp chopped walnuts
1 tsp lime juice
1/4 tsp cracked black pepper
4 tsp olive oil
Salt to taste
For parsley oil:
1 bunch parsley
2 cup olive oil
Preheat oven at 180 degrees C. Wash and dry beetroot, and place it on thick aluminum foil and drizzle 1 tsp oil and salt and wrap it tightly so no steam escapes while cooking. Place the beetroot parcel in the oven let it roast for around 40-45 minutes.
Meanwhile chopped bell peppers in small cubes and keep it aside.
In a Small bowl make dressing for salad by mixing olive oil, lime juice, salt and black pepper and mix well.
When the beetroot is cooked remove from oven and let it cool.
Once the beetroot is cooled, open the parcel carefully and peel the skin off.
Chop the roasted beetroot in the same size as bell peppers.
Keep chopped bell peppers, chopped beetroot and arugula leaves in separate bowl and pour 1 tsp of dressing in each bowl and mix well.
For plating take a ring mould and place it in centre of the plate. In the bottom put the roasted beetroot top it wit crumble feta cheese and with help of back of spoon level it and slightly apply pressure so the cheese so that it takes the shape of ring.
And top of feta cheese with chopped bell peppers, followed by arugula leaves.
Carefully remove the ring mould without disturbing the stack of veggies. Sprinkle chopped walnuts on top of salad.
To make parsley oil, blanch parsley and puree it. Add the puréed parsley in olive oil and let it sit for 12-18 hours before using.
Drizzle parsley oil on top.
Serve the salad immediately with garlic bread on side.