Roasted Beetroot, Rocket and Walnut Salad
Roasted Beetroot, Rocket and Walnut Salad
Meaghan South
4-6 as a side dish
10 mins
45 mins
Salads
https://www.meaghansouth.com/blog/roasted-beetroot-rocket-and-walnut-salad
https://meaghansouthvitalityshop.com.au/blogs/news/roasted-beetroot-rocket-and-walnut-salad
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
Salad
- 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
Dressing
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt flakes
Directions
- Preheat the oven to 180C 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 to the baking tray.
- 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 and set aside to cool.
- To make the dressing, combine all the dressing ingredients in a small bowl and whisk to combine.
- Just before serving, arrange the rocket on a serving platter and drizzle with a little dressing.
- Place the beetroot, onion, walnuts, feta and shallots on top and pour over the rest of the dressing.