Roast Beetroot Feta Walnut Salad
A hearty salad of sweet beets, creamy, salty feta and fatty walnuts.
Ingredients
- 300 g beetroot, washed, peeled and cut into 1-cm thick wedges
- 1 tbsp olive oil
- 40 g feta cheese
- 30 g walnuts, lightly toasted and roughly chopped
- 30 g pumpkin seeds, lightly toasted
- Salt
For the dressing
- 1½ tbsp extra-virgin olive oil
- 1 tbsp honey or maple syrup
- 3-4 cloves of garlic with their skin on
- 1 tbsp wholegrain mustard
- 1 tbsp balsamic vinegar
- Freshly ground black pepper
- Salt
Instructions
- Preheat the oven to 180℃. Place the beet and garlic on a piece of parchment or foil, drizzle with olive oil and salt, wrap the foil or parchment around to create a pouch. Place on a baking sheet and roast in for 45-50 minutes till the beets are cooked.
- Make the dressing by whisking together all the dressing ingredients along with the peeled and crushed, roast garlic.
- Place the cooled beet, walnuts and pumpkin seeds in a bowl and drizzle liberally with most of the dressing. Mix gently. Crumble the feta over the salad and drizzle with the remaining dressing and serve.