Roasted Beetroot, Feta and Rocket Salad

I have no idea why it took me this long to post a salad! With delicious beetroots, feta, and crunchy walnuts this has to be one of my ultimate go-to salads. I love the combination of the sweet roasted beetroot with the salty feta and the nutty crunch of the walnuts.

Plus, it’s packed with vitamins, budget-friendly and it looks beautiful. Why not pair it with our delicious Tuna Fishcakes.

I don’t know about you but there are many days where I just don’t feel like cooking a big meal. Don’t get me wrong, I love being in the kitchen, it’s my favourite room in the home, but I just get days where simplicity comes to mind. This salad is perfect for those days. Pair it with grilled fish, roasted lamb or even chicken schnitzel and you have yourself a quick dinner.

Plus, you can cook the beetroots in advance and chill them in the fridge until you’re ready to prepare the meal. Nothing fancy, nothing that will take a lot of time out of your day. Just simple roasted beetroots with fresh and healthy salad ingredients.

More on Beetroots

Beetroot, also commonly referred to as red beet, table beet or just beet is a root vegetable. It is packed with essential nutrients and they are a great source of fibre. They also contain vitamin B9, manganese, potassium, iron and loads of vitamin C.

Beetroots and beetroot juice have also been associated with other health benefits, including improved blood flow and lowering of blood pressure. Many of these benefits are attributed to their high content of inorganic nitrates.

Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten.

Let me know if you made this salad, I would love to hear your feedback!

How to make Roasted Beetroot, Feta and Rocket Salad

Make this healthy beet salad featuring feta, rocket and walnuts. Recipe yields one meal-sized salad or four side salads. The beetroot will stain the feta, so make sure you add this just before serving. If you plan on having leftovers, it’s advised to store the roasted beetroot in an airtight container in the fridge and to toss all together before serving.

Rinse the beetroot under running water to ensure all excess soil is removed. (No need to try and remove the skin at this stage). Wrap in foil and roast in the oven for approximately 45 minutes. I don’t like them cooked too softly, I like a bit of a crunch in them still. Remove from the oven. Place into a bowl of ice water and carefully remove the skin by rubbing on it. It should slide off easily. Cut into wedges and place onto a roasting tray.

Combine the olive oil, honey and balsamic vinegar in a jar, and shake well. Pour over the beetroots. Sprinkle with salt and pepper to taste. Roast in the oven for approximately 15 minutes, until the edges of the beetroot, become caramelised. Remove from the oven and let cool. In a large salad bowl first, add the rocket, then sprinkle the beetroot wedges and top with feta and walnuts. I really love this black serving bowl from Loot which will make the colours of this salad pop. Alternatively, this one from Mighty Ape or Amazon will also work really well.

BEETROOTS: Roasted, vacuum-packed or canned beetroots can also work well in this salad. Roasting beetroots helps retain a lot of the flavour and health benefits, and it intensifies the flavour as well.

Until next time!