Beetroot, almonds and feta marry beautifully together to create a classic salad that there are as many versions of as there are cooks. Beetroot leaves are edible and make a nice addition to the salad if you have them.
Ingredients
2 | Beetroot, purple, medium, peeled and cut into 2cm-thick wedges |
2 | Beetroot, golden, medium, peeled and cut into 2cm-thick wedges (Main) |
1 Tbsp | Maple syrup, or runny honey |
2 Tbsp | Olive oil |
1 | Orange, or pink grapefruit, flesh sliced into segments |
⅓ cup | Roasted almonds, chopped |
60 g | Feta, goat or cow, crumbled (Main) |
2 handfuls | Baby rocket |
1 handful | Beetroot, leaves |
Dressing
3 Tbsp | Extra virgin olive oil |
1 | Lemon, juiced |
1 tsp | Wholegrain mustard, heaped |
1 tsp | Runny honey |
Directions
- Heat oven to 180C and line an oven tray with baking paper.
- Toss beetroot wedges with maple syrup/honey and olive oil, season with salt and pepper and lay on prepared baking tray. Roast for 20-30 minutes until beetroot is soft and slightly caramelised.
- Whisk dressing ingredients together and toss with beetroot, orange or grapefruit segments, almonds, feta and rocket just before serving.