Roasted beetroot and feta salad

Roasted beetroot and feta salad


I have wanted to post this recipe for about 6 months; but knowing the sweet in savoury theme had been planned, and how well this recipe fits into the theme, I decided to hold out. I’ve made this salad several times in the office, as an accompaniment to some evening meals and it has been a success. I say ‘salad’, I’m not sure the ratio of deliciousness to leaves means it can officially be classed as a salad (sal:ad Noun; A cold dish of various mixtures of raw or cooked vegetables usually seasoned with oil, vinegar or other dressing “A green salad”), but who knows, the definition doesn’t provide exact quantities of the various mixtures it talks about…

To be honest, I am not really a ‘salad’ person, the healthy ones at least – I can think of nothing better than taking a plain salad and adding a whole heap of not so healthy additions; maybe tomatoes, avocado, capers, olives, cheese (s!), roasted veggies, seeds, tofu, and some form of dressing… By the time I have finished adding to my creation, it is so far removed from the original concept that I’m not sure it fits the definition above anymore.

I have to admit to being more restrained with my cheese/sugary walnuts/beetroot: leaf ratio with this recipe – I don’t want everyone knowing the full extent of my unhealthy addiction.


Serves 4 as a side
-- 2 large beetroot (approximately 350g) peeled and chopped into cubes 200g feta, crumbled 120g bag of mixed salad leaves 100g walnuts 30g brown sugar Splash of olive oil 2(-3 tsp) S+P


-- 1. Preheat oven to 180° on bake 2. Add a splash of olive oil, followed by all the beetroot cubes to a baking tray, season well and bake for 45 minutes (approx) until beetroot is cooked through and lightly roasted. 3.Meanwhile, wash the walnuts and place in a mixing bowl, add the br own sugar and mix well, until the walnuts have an even coating of brown sugar. 4. Lay the walnuts out evenly on a second baking tray, which is covered by a baking sheet (helps with the clean up!) bake for 40 minutes (approx) until the sugar has started to caramelize around the walnuts. 5. Remove both baking trays from the oven and allow the walnuts and beetroot to cool. 6. Wash the salad leaves well, and add them to a large mixing bowl, followed by the feta and the now cool beetroot and walnuts. Mix well, before transferring to a serving bowl.

6 thoughts on “Roasted beetroot and feta salad”

  • Hi June!

    Thanks so much for your comment. I grew up in Bath; such a small world! I am glad you liked this recipe – it is one of my favourites. I hope you had a lovely Christmas break 🙂


  • Thanks for this lovely recipe. I have a walnut tree in my backyard and need to use them up. Caramelising the the walnuts is amazing. Thanks again.

  • Hi Stephanie! How fantastic that you have a walnut tree in your back garden – I am so envious! Where in the world are you? So pleased you love the recipe – as I said to June below, it is one of my favourites.

  • This really is delicious and simple. Thanks! We made it with a mixture of finely chopped kale, spinach and a bit of left over white cabbage.

  • Yum, that mix of greens sound delicious! So glad you enjoyed the salad and thanks for coming by to let us know! Jess.

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