Roasted Beetroot Salad with Feta and Walnuts

Name: Roasted Beetroot Salad with Feta and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

15 minutes + 30 minutes

Serves 4

Christmas Feast Beetroot Feta Summer Root Vegetable Vegetarian

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Ingredients

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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Method

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.