Beetroot, Rocket, Feta and Walnut Salad

Beetroot, Rocket, Feta and Walnut Salad


67 people made this

The best! A salad that works equally well in summer or winter. Toasting the walnuts gives them extra flavour.

isobel Queensland, Australia

Serves: 4 

  • 1 bunch baby or small beetroots
  • 4 whole garlic cloves, peeled
  • 2 tablespoons olive oil
  • salt to taste (about half teaspoon)
  • 3-4 beetroot leaves
  • 2 good handfuls of rocket
  • 100g feta, cut into small cubes
  • 1/2 cup walnuts
  • 2 teaspoons balsamic vinegar

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat the oven to 180 degrees. Scrub the beetroot clean and cut into quarters or eighths (depending on how big they are.)
  2. Put them in a small baking dish with the oil and garlic and salt and cook till done - about 45 mins.
  3. Wash and roughly chop the rocket and beetroot leaves. Put then in a bowl with the balsamic vinegar.
  4. When the beetroots are done, let them cool a little then add them and all the contents of the baking dish to the leaves. Toast the walnuts in a dry frypan for 5-ish minutes till they start to smell good. Add them to the salad; add the feta.
  5. Mix together the salad just enough to mix it. Good to serve while the beetroot is still a little warm.

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Reviews (2)


This was really easy to make and it tastes great. - 04 Nov 2011


I loved this. - 04 Nov 2011

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