Roasted Beetroot, Feta and Walnut 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.
Servings: 4 Side Salads
Ingredients
- 3 medium Beetroot Washed
- 1 packet Rocket
- ¾ cup Feta Crumbled
- ½ cup Walnuts
- 3 tbsp Olive Oil
- 2 tbsp Honey
- 2 tbsp Balsamic Vinegar
- Salt and Pepper To taste
Instructions
- Preheat the oven to 180° Celsius.
- 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.
- Serve immediately.