Go Back
Beetroot, Feta and Rocket Salad
Print Recipe
5 from 2 votes

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: South African
Keyword: Beetroot, Feta, Rocket, Salad
Servings: 4 Side Salads


  • 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


  • 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.