Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat the oven to 180 degrees. Scrub the beetroot clean and cut into quarters or eighths (depending on how big they are.)
- Put them in a small baking dish with the oil and garlic and salt and cook till done - about 45 mins.
- Wash and roughly chop the rocket and beetroot leaves. Put then in a bowl with the balsamic vinegar.
- 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.
- 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 and Ratings
Global Ratings:
(3)
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