Wendy's Kitchen Table

Note: Roasted beetroot, feta, and walnuts are a magical combination. Not only do they taste good together but they look good! You can indulge in roasted beetroots often because they are full of vitamins A, B and C, potassium, folate and fibre. They are low in calories and virtually fat-free.

[Salad]
bunch of beetroot ( 4 beetroots)
½ cup walnuts lightly toasted
100g feta cheese, crumbled
small red onion, finely sliced
packet of mixed lettuce leaves, rocket or baby spinach

[Dressing]
2 teaspoons light olive oil
2 Tablespoons balsamic vinegar 
1 teaspoon brown sugar
salt and pepper to taste
or
3 tablespoons caramelised balsamic vinegar (see recipe)

 

METHOD
Step 1 Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan-forced. Cut off beetroot leaves leaving a 2cm stalk. Wash beetroot. Pat dry. Wrap individually in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 mins. Wearing gloves, peel and discard skin from beetroot. Slice into wedges. Cool.
Step 2 Meanwhile, toast walnuts in a hot oven on a baking tray for 5 mins or in a small frypan on a low heat, until lightly toasted.
Step 3 Make the dressing. Combine all ingredients in a screw-top jar and shake well.
Step 4 Place washed lettuce leaves on a platter and top with beetroot chunks. Then scatter over toasted walnuts, red onion slices and feta.
Step 5 Pour dressing over salad or alternatively drizzle over caramalised balsamic dressing just before serving. Don’t toss the salad because the feta will turn pink.

Tip: This salad can also be served while the beetroot is still warm. Also nice served with shredded fresh mint as a garnish.