This vibrant beetroot and feta salad is tossed with fresh herbs, crunchy walnuts and a zesty tomato dressing. Serve this beetroot salad as a stunning side dish for your next barbecue or enjoy it as a light lunch with crusty bread.
Ingredients
Method
Trim the stalks off the beetroot and wash well. Preheat oven to 220°C (200°C fan-forced). Place the beetroots on a large piece of aluminium foil. Add the vinegar, honey, season with salt and pepper and wrap to enclose. Place on an oven tray and cook for 40 minutes or until tender. Set aside to cool slightly and peel away the skin, reserving any cooking juices.
Finely chop the beetroots and place in a large bowl. Place the cooking juices in a small bowl.
DRESSING Add the tomato paste, oil and lemon juice to the cooking juices and whisk to combine. Season with salt flakes and freshly ground black pepper.
Add the tomato, eschalot and walnuts to the beetroot. Add dressing and toss well to combine. Set aside for 15 minutes, to marinate.
To serve, add parsley, mint and fetta. Serve beetroot and feta salad.
Can beetroot and feta salad be made in advance?
You can prepare the beetroot and dressing 2 days in advance. Store separately in the refrigerator. Finish preparing the salad just before serving.
Serving suggestion…
Serve this salad on its own, or on top of toasted bread as a tasty bruschetta. This beetroot and feta salad is also great served as a salsa with grilled meat and toasted tortillas.
How to prepare fresh beetroot
To make this beetroot and feta salad, prepare fresh beetroot by scrubbing it with a vegetable brush (rather than peeling).
Trim foliage, but don’t cut into beet itself to avoid bleeding when it cooks.
Don’t trim beard at the base of plant, and leave at least 2cm of stem to stop it from bleeding.
