Roasted beetroot is a vividly bright and nutritious vegetable that can add a bold and distinctive flavour to any dish. Its deep red colour is a testament to its abundance of vitamins, iron, and antioxidants, making it an excellent addition to any diet. Beetroot is more than just a colourful vegetable, it’s packed with nutrients and flavour, making any meal tastier.
This recipe shows how beetroot can turn a simple salad into something delicious. We’ll make a roasted beetroot and feta salad that’s both beautiful and yummy. It mixes the earthy taste of roasted beetroot with salty feta cheese, all tied together with a tangy balsamic dressing. This salad is perfect for lunch, a summer BBQ, or a meat-free main course. It’s a great way to enjoy beetroot and add some variety to your meals.
Roasted Beetroot and Feta Salad Tips
- When choosing beetroot, opt for firm, medium-sized ones. Avoid any with blemishes or soft spots.
- Beets can stain! Wear gloves while peeling them, or rub your hands with olive oil afterwards to remove any stubborn stains.
- When roasting beetroot, wrap them whole in foil to avoid them burning and becoming bitter.
- For a time-saving hack, pre-cooked beetroot can be found in most supermarkets.
- If you don’t have balsamic vinegar, red wine vinegar can be used as a substitute.
- Want to add a bit of crunch? Toast some walnuts or pecans and sprinkle them over the salad before serving.
Ingredients
- 3 medium beetroot (about 400g total weight)
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 red onion, thinly sliced
- 50g feta cheese (to be crumbed)
- 50g baby spinach or rocket leaves
For the balsamic dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and freshly fine ground black pepper
Directions
- Preheat your oven to 200°C (392°F).
- Wash the beetroot and pat them dry. Drizzle them with olive oil, sprinkle with thyme, and season generously with salt and pepper.
- Wrap each beetroot whole loosely in foil.
- Place the wrapped beetroot on a baking tray and roast for 45-50 minutes or until tender when pierced with a fork.
- Remove from the oven and let cool slightly.
- While the beetroot cools, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper.
- Once cool enough to handle, peel the beetroot (use gloves if needed!) and cut them into wedges or cubes.
- In a large serving bowl, toss together the red onion, spinach or rocket leaves, and beetroot.
- Drizzle the salad with the balsamic dressing and gently toss to combine.
- Top with crumbled feta cheese and serve.
Looking for a delicious vegetarian breakfast option? Try making Avocado Toast with Poached Eggs. It’s a simple but tasty way to start your day right.
For more a guide to buying the right feta cheese for you, we recommend you read the following: Feta Cheese Guide
