Roasted Beetroot Salad with Feta and Walnuts

clock 15 minutes + 30 minutes bowl Serves 4


  • 1 kg fresh beetroot
  • 1 Tbsp extra virgin olive oil
  • 120 g mesclun salad
  • 1/2 cup whole walnuts roasted
  • 150 g feta
  • 1/3 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp caster sugar
  • 1 clove garlic, crushed
  • 1 tsp fresh thyme, coarsely chopped
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Wash beetroot well and trim, leaving 4cm stem attached. Cut into chunks approximately 2cm thick. Place beetroot in a shallow baking dish and drizzle with oil. Roast for 30 minutes or until tender. Cool slightly and rub off skins.

  • 3. Meanwhile, make red wine vinegar dressing. Place ingredients in a screw-top jar, and shake well.

  • 4. Place warm beetroot in a shallow serving bowl with mesclun and walnuts. Toss gently to combine. Crumble feta over salad, drizzle with dressing and serve.

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