Lunch Mediterranean-inspired
Roasted beetroot & feta
Sweet beetroot, salty feta and walnuts. A colourful salad with a simple honey dressing.
Ingredients
4 servings · metric units
You’ll need
oven · baking tray · frying pan · small jar · serving platter
Let’s make it
0/4 stepsRoast the beetroot
Heat the oven to 200 °C conventional. Cut the beetroot into evenly sized wedges. Toss with the roasting oil, salt and pepper. Spread over a baking tray and roast for about 40–45 minutes, turning halfway through, until tender when pierced.
40:00
The roasted beetroot is tender with lightly caramelised edges. Cool and prepare the toppings
Leave the beetroot to cool for about 10 minutes. Wash and dry the rocket. Briefly toast the walnuts in a dry frying pan and roughly chop them.
10:00The walnuts are lightly golden. Remove them before they burn. Mix the dressing
Combine 30 ml of olive oil, 15 ml of balsamic vinegar and 10 g of honey in a small jar. Close and shake. Season with pepper and a little salt if needed, remembering that the feta is salty.
Shaking produces a uniform, slightly cloudy dressing. Assemble the salad
Arrange the rocket and beetroot on a platter. Add the crumbled feta and walnuts. Drizzle with the dressing just before serving.
The dressing lightly coats the leaves; feta and walnuts keep their texture.
A few useful tips
- Roast the beetroot ahead so assembling the salad takes just a few minutes.
- Add the rocket and dressing at the end to keep the leaves fresh.
Storage
Keep the beetroot, leaves and dressing separate. Combine them just before serving.
Timing
Hands-on: 15 min · Cooking: 45 min · Resting: 10 min