
Roasted Beetroot & Feta Salad
This vibrant, hearty salad is a total showstopper — perfect as a light lunch or a side dish. Let’s whip it up!
Ingredients:
4 beetroot, peeled and cut into chunks (wear gloves to avoid pink hands!)
1 tbsp olive oil
250g pouch of cooked puy lentils
80g rocket (arugula)
125g feta, crumbled
75g walnuts, roughly chopped
¼ bunch of chives, finely sliced
For the Dressing:
4 tbsp extra virgin olive oil
Juice of 1 lemon (about 2 tbsp)
1 tsp Dijon mustard
1 tsp honey
½ bunch of chives, finely sliced
Method:
1. Roast the Beetroot: Preheat your oven to 220°C (200°C fan) or Gas 7. Spread the beetroot chunks on a baking tray, drizzle with olive oil, and season with salt and pepper. Toss to coat, then roast for about 30 minutes until tender and golden at the edges.
2. Mix the Dressing: While the beetroot is roasting, whisk together all the dressing ingredients in a bowl and set aside.
3. Marinate the Beetroot: Once the beetroot is done, add three-quarters of it to the bowl with the dressing. Let it soak up all the flavours for about 45 minutes.
4. Assemble the Salad: In a large bowl, toss the lentils, rocket, three-quarters of the feta, and two-thirds of the walnuts together. Add the marinated beetroot and dressing, then give everything a good mix.
5. Finish & Serve: Transfer the salad to a platter, sprinkle with the remaining feta and walnuts, and finish with a scattering of chives.
Serve and enjoy this colourful, delicious salad!