Beetroot & Feta Salad

02Method

1. Preheat oven to 200C. Wrap beetroot in foil and roast for 45-60 minutes until a knife slides in easily.
2. Let cool slightly, then peel (skins should rub off easily) and slice into wedges.
3. Whisk together olive oil, balsamic vinegar, and honey for the dressing.
4. Arrange rocket on a platter, top with beetroot wedges, crumbled feta, and toasted walnuts.
5. Drizzle with dressing and season with salt and pepper just before serving.

03Notes & substitutions

• Pecans or toasted pepitas both work well in place of walnuts.
• Swap feta for goat's cheese for a creamier, milder result.
• Add a handful of orange segments for a bright, sweet contrast.
• Vegetarian as written.

04Common mistakes

• Skipping the foil — unwrapped beetroot dries out and can burn before the inside is tender.
• Peeling before roasting — peel afterwards instead; the skins rub off easily once cooked and this avoids losing colour and flavour into the roasting tray.
• Dressing too early — the rocket wilts and feta softens if left sitting; dress just before serving.

05Storage & leftovers