Roasted Beetroot Feta Salad
A little sweet, a little salty and incredibly satisfying, this roasted beetroot feta salad tastes as beautiful as it looks too. Simply roasted beetroots, and the best salad dressing ever tossed through salad leaves and topped with walnuts and Danish feta.
Ingredients
- 3 large raw beetroot
- 3 big handfuls rocket (arugula)
- 75 g creamy feta (notes 5)
- 2 tablespoons walnuts (notes 1)
- 2 tablespoons pomegranate arils (seeds), optional (notes 1)
- 1 ½ tablespoons extra virgin olive oil (notes 1)
- 1 tablespoon balsamic vinegar (notes 1)
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
For best results, always weigh ingredients where a weight is provided
Equipment
- Baking tray or casserole dish
- Nice salad serving bowl
- small mason jar or old jam jar
Instructions
- Preheat the oven to 200℃ (180℃ fan) / 395℉ fan forced
- Scrub the beetroot, then cut them in half. Line a casserole dish with a sheet of aluminium foil, twice it's length. Place the beetroot in the middle and wrap the foil around them.
- Roast for 45 minutes to 1 hour or until soft enough to poke a fork in.
- While the beets are roasting, combine the dressing ingredients in a small jar with a lid and shake well to combine. Set aside.
- Open up the foil parcel and let them cool just enough to handle.
- Put on some latex food-safe gloves and peel away the skin. A fork will help. Cut them into large bite-sized chunks.
- Place the rocket into a serving bowl and drizzle over half the dressing. Toss to coat. Check the flavour and add a little more if desired, saving some to drizzle over the beetroot.
- Add the beetroot over the top of the rocket, and drizzle a little more dressing over.
- Crumble over the feta in large pieces, along with walnuts and the pomegranate seeds if using.
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Notes
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many countries use a 15ml tablespoon. Check yours before measuring.
- Don't dress the salad leaves until the last minute.
- If the leaves of your beetroot look nice and fresh, they are completely edible, so add those into your salad too.
- If you can't find large beetroot, you can use 9-10 small ones or 5-6 medium sized.
- Danish feta (as it's named here in Australia) is best as it has a lovely creamy texture, but any will work. Other parts of the world may call it Danish white for legal reason. Just go for a creamy feta style or you could also use goats cheese.
- You can prep all components ahead of time 2-3 days.
- Wash and dry the salad leaves and place on a double layer of paper towel in the serving bowl. Cover.
- Store the cooked beetroot in an airtight container.
- Do the same with the pomegranate seeds.
- The dressing can sit in a screw top jar.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.