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Caramelised beetroot, rocket and feta salad

Caramelised beetroot, rocket and feta salad

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15 mins + 25 mins
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Serves 4
Low Sugar Low Sugar
 Vegetarian Vegetarian
 Gluten Free Gluten Free


  • 500 g small beetroot, peeled, cut into wedges
  • 2 Tbsp red wine vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp vegetable or olive oil
  • 100g baby rocket leaves
  • 1 red onion, halved, very thinly sliced
  • 200 g feta, crumbled
  • 1/2 cup dry-roasted hazelnuts, chopped


1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

2. Bring a large saucepan of water to the boil. Add beetroot and cook for 10 minutes, or until tender. Drain and return to the saucepan.

3. In 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.

4. Meanwhile, place pan with reserved dressing over medium heat. Bring to a simmer. Simmer for 2 minutes, or until slightly thickened. Cool.

5. Layer rocket, onion and beetroot on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.

Tip: To slice onion very thinly, use a mandolin or V-shaped cutter.


Qty Price
Fresh Produce Beetroot
arrow icon exclamation icon Out of stock Out of stock
Tastemaker Vinegar Red Wine $4.29 ea
$4.29 ea
Countdown Brown Sugar $1.40 ea
$1.40 ea
Essentials Olive Oil $5.00 ea
$5.00 ea
Countdown Salad Baby Rocket $4.99 ea
$4.99 ea
Fresh Produce Onions Red Peeled $4.00 kg
$4.00 kg
Food Snob Fresh Cheese Bulgarian Cow Feta $4.00 ea
$4.00 ea
Tasti Hazelnuts $4.50 ea was $4.99
$4.50 ea was $4.99