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Roasted Beetroot Salad with Feta and Walnuts

Roasted Beetroot Salad with Feta and Walnuts

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15 mins + 30 mins
serving size icon
Serves 4
Vegetarian Vegetarian

Ingredients

  • 1 kg fresh beetroot
  • 1 Tbsp extra virgin olive oil
  • 120 g mesclun salad
  • 1/2 cup whole walnuts roasted
  • 150 g feta
  • 1/3 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp caster sugar
  • 1 clove garlic, crushed
  • 1 tsp fresh thyme, coarsely chopped

Method

1. Preheat oven to 200°C (180°C fan-forced).

2. Wash beetroot well and trim, leaving 4cm stem attached. Cut into chunks approximately 2cm thick. Place beetroot in a shallow baking dish and drizzle with oil. Roast for 30 minutes or until tender. Cool slightly and rub off skins.

3. Meanwhile, make red wine vinegar dressing. Place ingredients in a screw-top jar, and shake well.

4. Place warm beetroot in a shallow serving bowl with mesclun and walnuts. Toss gently to combine. Crumble feta over salad, drizzle with dressing and serve.

MEAL INGREDIENTS

Qty Price
Fresh Produce Beetroot
arrow icon exclamation icon Out of stock Out of stock
Value Salad Greens $3.00 ea
$3.00 ea
Freshlife Walnuts Pieces $4.00 ea was $4.30
$4.00 ea was $4.30
Food Snob Fresh Cheese Bulgarian Cow Feta $4.00 ea
$4.00 ea
Essentials Olive Oil $5.00 ea
$5.00 ea
Countdown Olive Oil Extra Virgin $11.50 ea
$11.50 ea
Delmaine Vinegar White Wine $4.69 ea
$4.69 ea
Countdown Caster Sugar $1.40 ea
$1.40 ea
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Superb Herb Thyme Fresh $3.70 ea
$3.70 ea