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 |
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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.
