Beetroot & Feta Salad

01Ingredients

4 medium beetroot, roasted and sliced
100g feta, crumbled
60g walnuts, toasted and roughly chopped
60g rocket
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper, to taste

02Method

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

Fridge

Undressed components separately, up to 3 days.

Freezer

Not recommended - rocket and feta don't freeze well.

Serving

Best assembled and dressed just before eating for fresh texture.

More About This Recipe

06Ingredient notes

Beetroot. Smaller, similarly-sized bulbs roast more evenly than one huge one mixed with several small ones.

Feta. A block of feta in brine, crumbled by hand, has a better texture than pre-crumbled feta, which tends to be drier.

Walnuts. Toasting them briefly in a dry pan deepens their flavour well beyond raw walnuts straight from the packet.

07Troubleshooting

Beetroot isn't tender after roasting. Size varies - larger bulbs need longer; test with a knife and return to the oven if needed.
Hands and board stained pink. Normal - wear gloves when peeling and handling if this bothers you.
Salad looks watery or wilted. Was dressed too far ahead - assemble and dress just before serving next time.
Feta is too salty. Rinse briefly under cold water and pat dry before crumbling to soften the saltiness.

Frequently Asked Questions

Can I use pre-cooked beetroot?

Yes - vacuum-packed pre-cooked beetroot saves time, though roasting from raw gives a deeper, more concentrated flavour if you have the time.

Why wrap the beetroot in foil to roast?

Foil keeps the beetroot moist through the long roast and stops the skin from burning or drying out before the inside is tender.

Can I make this ahead of time?

Roast the beetroot up to two days ahead and refrigerate, but assemble the salad just before serving - rocket wilts and feta softens if dressed too early.

Can I use a different nut?

Yes - pecans or toasted pepitas both work well in place of walnuts.