Roast Beetroot, Rocket & Feta Salad
You'll forget all about the humble green side with this recipe for Roast Beetroot with Rocket & Feta Salad. The fresh, sweet and creamy salad is sure to be a favourite.
Ingredients
- 500 grams small beetroot, peeled, cut into wedges
- 1 red onion, halved, very thinly sliced
- 200 grams feta, crumbled
- 1/2 cup dry-roasted hazelnuts, chopped
- 2 tablespoons red wine vinegar
- 100 grams baby rocket leaves
- 1 tablespoons brown sugar
- 1 tablespoons vegetable or olive oil
- 500 grams small beetroot, peeled, cut into wedges
- 1 red onion, halved, very thinly sliced
- 200 grams feta, crumbled
- 1/2 cup dry-roasted hazelnuts, chopped
- 2 tablespoons red wine vinegar
- 100 grams baby rocket leaves
- 1 tablespoons brown sugar
- 1 tablespoons vegetable or olive oil
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 5Bring a large saucepan of water to the boil. Add beetroot and cook for 10 minutes, or until tender. Drain and return to the saucepan.
- Step 3 of 5In a jug, whisk together vinegar, sugar and oil until the sugar dissolves. Pour dressing over beetroot in the saucepan and mix to coat. Using a slotted spoon, transfer beetroot to the prepared baking tray. Reserve dressing. Bake for 15 minutes, or until caramelised.
- Step 4 of 5Meanwhile, place pan with reserved dressing over medium heat. Bring to a simmer. Simmer for 2 minutes, or until slightly thickened. Cool.
- Step 5 of 5Layer rocket, onion and beetroot on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 5Bring a large saucepan of water to the boil. Add beetroot and cook for 10 minutes, or until tender. Drain and return to the saucepan.
- Step 3 of 5In a jug, whisk together vinegar, sugar and oil until the sugar dissolves. Pour dressing over beetroot in the saucepan and mix to coat. Using a slotted spoon, transfer beetroot to the prepared baking tray. Reserve dressing. Bake for 15 minutes, or until caramelised.
- Step 4 of 5Meanwhile, place pan with reserved dressing over medium heat. Bring to a simmer. Simmer for 2 minutes, or until slightly thickened. Cool.
- Step 5 of 5Layer rocket, onion and beetroot on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 5Bring a large saucepan of water to the boil. Add beetroot and cook for 10 minutes, or until tender. Drain and return to the saucepan.
- Step 3 of 5In a jug, whisk together vinegar, sugar and oil until the sugar dissolves. Pour dressing over beetroot in the saucepan and mix to coat. Using a slotted spoon, transfer beetroot to the prepared baking tray. Reserve dressing. Bake for 15 minutes, or until caramelised.
- Step 4 of 5Meanwhile, place pan with reserved dressing over medium heat. Bring to a simmer. Simmer for 2 minutes, or until slightly thickened. Cool.
- Step 5 of 5Layer rocket, onion and beetroot on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.