Roast Beetroot, Feta and Walnut Salad

About This Recipe

This salad is a fixture of Australian cafe menus, built around roasted beetroot rather than the pickled or boiled versions common elsewhere. Roasting whole beets wrapped in foil concentrates their sweetness far more than boiling, and the skins slip off easily once cooled, leaving deeply flavored, tender wedges. Peppery rocket (arugula) provides a bitter contrast to the beetroot's sweetness, while crumbled feta adds salt and tang, and walnuts toasted until fragrant bring crunch and a hint of bitterness that balances the whole plate. A simple dressing of good olive oil and balsamic vinegar is all it needs, since the components already carry plenty of contrasting flavor on their own. It's the kind of salad found at brunch spots across Australia, substantial enough to be a light lunch on its own or a side to grilled meat.

Ingredients

Serves 4

• 4medium beetroots(trimmed)
• 4 cupsrocket (arugula)
• 0.75 cupfeta cheese(crumbled)
• 0.5 cupwalnuts(toasted and roughly chopped)
• 3 tbspextra virgin olive oil
• 2 tbspbalsamic vinegar
• 1 tsphoney
• 0.5 tspfine sea salt(to taste)

Instructions

1. 1

   Roast the beetroots

   Wrap each beetroot individually in foil and roast at 400°F for 50-60 minutes until a knife slides in easily.

2. 2

   Cool and peel

   Cool the beetroots until just warm enough to handle, then rub the skins off with a paper towel.

   The skins slip off far more easily while the beets are still slightly warm — let them cool too long and you'll need a knife.

3. 3

   Cut

   Cut the peeled beetroots into wedges.

4. 4

   Toast the walnuts

   Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop.

5. 5

   Make the dressing

   Whisk together olive oil, balsamic vinegar, honey and salt.

6. 6

   Assemble

   Arrange rocket on a platter, top with warm beetroot wedges, crumbled feta and toasted walnuts.

7. 7

   Dress and serve

   Drizzle with the dressing just before serving.

Variations

• •

  Add sliced orange segments for a citrusy contrast to the earthy beetroot.

• •

  Swap walnuts for toasted pecans or candied pistachios for a different crunch.

• •

  Use goat cheese instead of feta for a creamier, milder tang.

Storage

Store roasted, peeled beetroot separately from the assembled salad up to 4 days; assemble with rocket, feta and walnuts just before serving so the greens don't wilt.

Frequently Asked Questions