Pickled Beetroot And Feta Salad

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
800
FAT
202%
CHOL
22%
SOD
62%

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Ingredients for 4 servings

4 beetroots

6 baby beetroots

300 ml of water

200 ml of beetroot juice

200 ml of white wine vinegar

200 ml of olive oil

40 g of caster sugar

1 pinch of salt

4 tbsp of pine nuts

4 handfuls of baby mixed salad leaves

200 g of feta, cut into chunks

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