roasted beetroot salad

Roasted beetroot salad, with goats cheese and walnuts, is the perfect side dish for a BBQ. Simple to make, it transports well for a meal with friends.  It can also be served with loads of crusty bread as a hearty vegetarian main.

Roasted Beetroot, Goats Cheese &amp; Walnut Salad

kg (2 lb) medium beetroot (washed but not peeled)

garlic (crushed)

thyme

red wine vinegar

olive oil

salt & pepper

60 ml (1/4 cup) water

walnut oil

Tablespoon red wine vinegar

kg (2 lb) roasted beetroot

150 g (6 cups) rocket (arugula) leaves

150 g (2/3 cup) goats cheese

g (1/3 cup) roasted walnuts (chopped)

Pre-heat the oven to 180C

Place the beetroot, garlic cloves and thyme into a baking dish.

Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.

Season with salt and pepper.

Pour the water into the bottom of the baking dish.

Cover the baking dish with foil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.

The beetroot are ready when a metal skewer slides easily through the centre.

Remove from the oven and allow to cool slightly.

Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.

Proceed with the salad whilst the beetroot is still warm.

To roast the beetroot

Whisk together the walnut oil and red wine vinegar in a large bowl.

Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.

Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.

Crumble the goats cheese over the top of the beetroot.

Scatter the walnuts over the goats cheese.

Serve.

To construct the salad

A little sweet, a little salty and incredibly satisfying, this roasted beetroot feta salad tastes as beautiful as it looks too. Simply roasted beetroots, and the best salad dressing ever tossed through salad leaves and topped with walnuts and Danish feta.

Roasted Beetroot Feta Salad

raw beetroot

rocket (arugula)

75 g Danish feta

walnuts ((notes 1))

pomegranate arils (seeds), optional ((notes 1))

balsamic vinegar ((notes 1))

maple syrup

Dijon mustard

Preheat the oven to 200℃ (180℃ fan) / 395℉ fan forced

Scrub the beetroot, then cut them in half. Line a casserole dish with a sheet of aluminium foil, twice it's length. Place the beetroot in the middle and wrap the foil around them.

Roast for 45 minutes to 1 hour or until soft enough to poke a fork in.

While the beets are roasting, combine the dressing ingredients in a small jar with a lid and shake well to combine. Set aside.

Open up the foil parcel and let them cool just enough to handle.

Put on some latex food-safe gloves and peel away the skin. A fork will help. Cut them into large bite-sized chunks.

Place the rocket into a serving bowl and drizzle over half the dressing. Toss to coat. Check the flavour and add a little more if desired, saving some to drizzle over the beetroot.

Add the beetroot over the top of the rocket, and drizzle a little more dressing over.

Crumble over the feta in large pieces, along with walnuts and the pomegranate seeds if using.

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Roasted Beetroot, Goats Cheese &amp...

Roasted Beetroot Feta Salad

Top 2 roasted beetroot salad recipes from across the web

The most viewed roasted beetroot salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Beetroot, Goats Cheese &amp...

Roasted Beetroot Feta Salad

The most viewed roasted beetroot salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine