Caramelised beetroot, rocket and feta salad

clock 15 minutes + 25 minutes bowl Serves 4


  • 500 g small beetroot, peeled, cut into wedges
  • 2 Tbsp red wine vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp vegetable or olive oil
  • 100g baby rocket leaves
  • 1 red onion, halved, very thinly sliced
  • 200 g feta, crumbled
  • 1/2 cup dry-roasted hazelnuts, chopped
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

  • 2. Bring a large saucepan of water to the boil. Add beetroot and cook for 10 minutes, or until tender. Drain and return to the saucepan.

  • 3. In a jug, whisk together vinegar, sugar and oil until the sugar dissolves. Pour dressing over beetroot in the saucepan and mix to coat. Using a slotted spoon, transfer beetroot to the prepared baking tray. Reserve dressing. Bake for 15 minutes, or until caramelised.

  • 4. Meanwhile, place pan with reserved dressing over medium heat. Bring to a simmer. Simmer for 2 minutes, or until slightly thickened. Cool.

  • 5. Layer rocket, onion and beetroot on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.

  • Tip: To slice onion very thinly, use a mandolin or V-shaped cutter.

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