Roasted Beetroot Salad

Roasted Beetroot Salad - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A healthy beetroot salad with a sweet and salty flavour. The dressing is made with honey and vinegar complimenting with the saltiness of the feta cheese. Beetroots are first peeled then roasted so you can that nice caramelisation on the outside. I find this better than peeling after. It is advisable to wear gloves when handling beetroots, as the juice will stain your hands, and that can last most of the day. For me personally that doesn’t bother me.

I used my home-grown beetroots, which were so easy to grow from seeds, no chemicals, no sprays, all one hundred percent organic goodness. I don’t have a large vege garden, but do enjoy growing a few veges for the fun of it. I find it so rewarding, and exciting to see what one seed can bring you. I do encourage everyone to try it. Even in pots, if you live in an apartment.

This is a very healthy salad, it’s delicious, and can be consumed as a complete meal. Enjoy my roasted beetroot salad with rocket, cheese and walnuts.

Ingredients

6-10 beetroots (1.2kg)
Olive oil to coat
2 tbsp balsamic vinegar
Salt and pepper
For the dressing
¼ cup olive oil
2 garlic cloves
3 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp honey
1 Lemon zest and juice
1 tsp dried oregano
3oz – 90 Walnuts
For the salad
6oz – 180g rocket lettuce
3oz - 90g feta cheese

Steps

Step 1
Peel and cut the large beetroots in half and place them in a roasting pan. Drizzle them balsamic vinegar, olive oil and season with salt & pepper. Ensure they are well coated all around.
Step 2
Place in the oven for 50 minutes at 180 degrees Celsius or until tender. If the bottom of the pan starts to get dark just add a little water. Once cooked, leave to cool until cold.
Step 3
While the oven is still hot, place the walnuts in an oven proof pan and roast approx. 5-7 minutes. Be careful as once roasted they will burn very fast. Remove from oven, leave to cool and give them a rough chop.
Step 4
For the dressing, in a large mixing bowl, add the balsamic vinegar, mustard, honey, minced garlic and dried oregano. Add the grated zest of one lemon and the juice. Mix well using a whisk. Slowly drizzle in olive oil as you whisk. Season with salt and pepper and taste and adjust.
Step 5
Cut beetroots in approx. 2cm or 1 inch diced pieces. Place them in the dressing mixing bowl. Add the rocket lettuce and crumble in the feta cheese (Keeping some left for garnish). Add the roasted walnuts. Toss well in the dressing. Serve and crumble more feta cheese on top for that nice white top. Enjoy this healthy beetroot salad.

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