Description
A vibrant and flavorful salad featuring roasted beetroots, creamy Danish feta, and crunchy walnuts, perfect for a light lunch or paired with duck for a special dinner.
Ingredients
Units
Scale
- 3 medium-large beetroots
- 142 grams (5 oz) mixed rocket, baby spinach and mixed lettuce leaves
- 200 grams (7 oz) Danish feta cheese (I love the creaminess of Danish feta)
- 1 small red onion, peeled and diced
- 30 grams (1 oz) roasted and salted pepitas (sunflower seeds)
- 30 grams (1 oz) walnut pieces
- Handful fresh basil leaves
- Handful fresh mint leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- Juice of 1/4 lemon
- Pinch sea salt (you don't need much because the fetta is salty)
- Freshly ground black pepper
Instructions
- Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
- Wash the beetroots thoroughly and wrap each beetroot in tinfoil.
- Place the wrapped beetroots on a baking tray and roast for 50-60 minutes, or until a skewer easily pierces the largest beetroot.
- Allow the beetroots to cool slightly, then peel and cut them into wedges.
- In a large salad bowl, combine the mixed leaves, beetroot wedges, sliced red onion, toasted walnuts, and mint leaves.
- Crumble the Danish feta cheese over the salad.
- Drizzle with extra virgin olive oil and balsamic vinegar, then season with salt and pepper to taste.
- Toss gently to combine and serve immediately.
Notes
- Roasting beetroots gives a milder flavor compared to canned ones.
- This salad can be prepared ahead and holds up well the next day, though the leaves may lose some crispness.
- Serve with sourdough bread and salted butter for a simple meal.
- Canned beetroots can be used as a quicker alternative.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 grams
- Sodium: 450 mg
- Fat: 24 grams
- Carbohydrates: 25 grams
- Fiber: 6 grams
- Protein: 12 grams
- Cholesterol: 35 mg