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 ounces) mixed rocket, baby spinach and mixed lettuce leaves
- 200 grams (7 ounces) Danish feta cheese (I love the creaminess of Danish feta)
- 1 small red onion, peeled and diced
- 30 grams (1 ounce) roasted and salted pepitas (sunflower seeds)
- 30 grams (1 ounce) walnut pieces
- Handful fresh basil leaves
- Handful fresh mint leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon 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