Beetroot, feta and rocket salad

A beautiful contrast of colours and flavours. This beetroot and feta salad will be a stand-out on any table.

Beetroot, feta and rocket salad
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method

  1. Place beetroot in a pot and cover with water
  2. Bring to a boil and cook until the skin comes away easily from the flesh
  3. Drain and cover with cold water to cool
  4. When cool enough to handle gently rub the skins off the beetroot under the cold water
  5. Dice the cooked beetroot
  6. On a large plate lay the rocket leaves, then lay over the diced beetroot
  7. Sprinkle over the feta, walnuts and parsley
  8. Mix the olive oil, vinegar and mustard and pour over just before serving.

Tips

Salads that contain beetroot tend to turn pink when mixed or left for an extended period. That's why we have arranged this one directly onto the plate rather than mixing it first.

  • beetroot
  • 2 cups
    rocket
  • 100 g
    feta, crumbled
  • 1/2 cup
    shelled and chopped walnuts
  • 1/2 cup
    chopped parsley
  • 1 tbsp
    olive oil
  • 1 tbsp
    balsamic vinegar
  • 1 tsp
    wholegrain mustard
Per serve
  • Energy
    1080kJ
  • Total Fat
    19.7g
  • Saturated Fat
    4.6g
  • Total Carbohydrate
    16.9g
  • Sugars
    8.3g
  • Dietary Fibre
    5.3g
  • Sodium
    331mg
  • Protein
    9.7g