Roasted Beetroot and Feta Salad

A delicious, quick and easy salad – perfect for a weeknight dinner and then take left overs for lunch!


  • 2 large beetroot
  • 1 tsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 bag of rocket leaves
  • Handful of snow peas
  • ½ avocado – sliced
  • 2tbsp walnuts
  • 50g feta cheese – crumbled

Balsamic dressing

  • 2 tsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1tsp honey
  • 1tsp wholegrain mustard


Peel and chop the beetroot into 2cm cubes, put into a bowl and pour on oil and vinegar, stir round to coat beetroot and then bake in the oven on a tray lined with baking paper, put into a preheated oven at 180 degrees. To prevent the beetroot from burning, cover in foil for the first 20 mins then return to the oven uncovered for another 10-15mins or until soft. Remove when cooked and cool.

In a non stick pan, dry fry the walnuts for 1-2minutes on a medium heat to lightly toast them, remove then and cool.

Mix all the ingredients for the dressing in a bowl or jar.

When beetroot and nuts are cooked and the dressing is prepared, it is time to assemble the salad!

Put the rocket, in a bowl or on a platter, sprinkle the cooked beetroot on top, then add feta, avocado, snow peas and walnuts, then pour over the dressing – it’s ready!