Description
A vibrant and flavorful salad combining sweet beetroot, peppery rocket, creamy feta, and crunchy walnuts, all tossed in a tangy balsamic dressing. Perfect for a fresh yet satisfying meal or side.
Ingredients
4 medium beetroot, cooked and sliced
4 cups fresh rocket (arugula)
1/2 cup walnuts, toasted
100 g feta cheese, crumbled
1/4 red onion, thinly sliced
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
Instructions
- If beetroot is not pre-cooked, roast at 200°C (400°F) for 45–60 minutes until tender. Allow to cool, then peel and slice.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
- Place the rocket in a large serving bowl.
- Add the sliced beetroot on top of the rocket.
- Scatter over the red onion, toasted walnuts, and crumbled feta cheese.
- Drizzle the dressing over the salad just before serving.
- Toss gently to combine and serve immediately.
Notes
Add sliced avocado for extra creaminess.
Swap walnuts with pecans or almonds if preferred.
Include orange segments or pomegranate seeds for added sweetness.
Serve with grilled chicken, chickpeas, or lentils for extra protein.
Store leftovers in an airtight container in the fridge for up to 2 days; keep dressing separate.
Best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg
