Roasted beetroot wedges tossed with crumbled feta, toasted walnuts and rocket, a staple salad on Australian cafe menus.
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.
Serves 4
Wrap each beetroot individually in foil and roast at 400°F for 50-60 minutes until a knife slides in easily.
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.
Cut the peeled beetroots into wedges.
Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop.
Whisk together olive oil, balsamic vinegar, honey and salt.
Arrange rocket on a platter, top with warm beetroot wedges, crumbled feta and toasted walnuts.
Drizzle with the dressing just before serving.
Roast the beets whole in foil rather than boiling — it concentrates their sweetness far more and gives a deeper flavor.
Peel the beets while they're still slightly warm; the skins come off with just a paper towel rather than needing a knife.
Toast the walnuts just until fragrant — a minute past that and they turn bitter.
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.
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.
Beetroot has long been a staple in Australian home cooking, most famously pickled and served on burgers, but the roasted beetroot and feta salad style became especially popular through the rise of Australian cafe culture in the late 20th and early 21st centuries.
Yes — roast and peel them up to 4 days ahead and store in the fridge, then bring to room temperature or warm slightly before assembling the salad.
Pre-cooked vacuum-packed beetroot works in a pinch, though it won't have quite the same concentrated roasted flavor.
It likely wasn't roasted long enough — a knife should slide in with almost no resistance; underdone beets taste starchy rather than sweet.
Per serving (220g / 7.8 oz) · 4 servings total
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