COOKING TIME: 45mins    PREP TIME: 10 mins    SERVES: 4-6 as a side dish

INTRODUCTION

This is my go-to salad every festive season when we're entertaining, and also to take to friends. I always take a salad like this as then I know I have something I can eat and enjoy. This is great as the beetroot is low GI carbs, it has nuts for protein, and just tastes delicious. I make it without the fetta, as I'm dairy-free.

Ingredients

• 6 small beetroots, scrubbed and cut into quarters
• 4 small red onions, bases intact, peeled and cut into quarters
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves, roughly chopped
• 2⁄3 cup walnut pieces
• 120 g baby rocket
• 100 g sheep feta, crumbled
• 3 spring onions or shallots, finely sliced on the diagonal
• 2 tablespoons red wine vinegar
• 1⁄4 cup olive oil
• 1⁄4 teaspoon ground black pepper
• 1⁄2 teaspoon sea salt flakes

Directions

1. Preheat the oven to 180°C and line a large baking tray with baking paper. Place the beetroots and onions in a bowl with the olive oil and thyme leaves and toss to coat, then transfer them to the baking tray. 

2. Roast for about 45 minutes or until the beetroot is tender and the onion has collapsed. In the last 10 minutes, scatter the walnuts on the tray to toast. Remove the tray from the oven and set it aside to cool.

3. To make the dressing, combine all the ingredients in a small bowl and whisk to combine.

4. Just before serving, assemble the salad. Arrange the rocket on a serving platter and drizzle with a little dressing.

5. Place the beetroot, onion, walnuts, feta, and shallots on top and pour over the rest of the dressing.

Thanks to Julie Goodwin for her recipe.