Beetroot, Rocket, Feta and Walnut Salad

    1 hour

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

    Queensland, Australia
    380 people made this

    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 in English (3)


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


    I loved this.  -  04 Nov 2011


    I got hooked on this at the local salad bar. For a vegan option, swap the feta for falafel or tofu. I dropped the salt and balsamic vinegar for canned beetroot as it was all I had, it took less time to make. The juice from the canned beets (I didn't add any juice though) and feta was enough flavour for me. I didn't roast the nuts, to keep their lipids healthy.  -  04 Jan 2017