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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


  • 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


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.


Qty Price
Fresh Produce Beetroot $5.50 kg
$5.50 kg
Value Salad Greens $3.50 ea
$3.50 ea
Freshlife Walnuts Pieces $4.60 ea
$4.60 ea
Food Snob Fresh Cheese Bulgarian Cow Feta $4.40 ea
$4.40 ea
Essentials Olive Oil $5.00 ea
$5.00 ea
Countdown Olive Oil Extra Virgin $10.70 ea
$10.70 ea
Delmaine Vinegar White Wine $4.50 ea
$4.50 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