Roast Beetroot Salad
Eating healthily has never been tastier than this Roast Beetroot Salad served with fetta, rocket, pine nuts with a honey mustard dressing.
Ingredients
- 1 kg beetroot (NOTE 1)
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ cup pine nuts (NOTE 2)
- 1 cup baby rocket (arugula, packed) (NOTE 3)
- ¼ cup crumbed fetta (NOTE 4)
For the dressing
- 2 tsp honey
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 2 tsp wholegrain mustard
- ¼ tsp salt
- salt and pepper to taste
Instructions
- Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a tray with baking paper (parchment paper). Wash the beetroots and pat dry with a clean tea towel. Cut the ends and tops of each beetroot then cut them in half. Roughly cut the beetroot into 2cm (.8in) wedges.
- Place the beetroot wedges in a large bowl. Add in the oil, salt and toss to combine. On a single layer, place the beetroot on the tray. Roast for 25 to 30 minutes or until you can push a skewer through the beetroot with little pressure.
- Whilst the beetroot is roasting, prepare the dressing and roast the pine nuts. For the pine nuts - Heat a small pan over medium to high heat, add in the pine nuts and stir regularly until they're fragrant and darker.
- For the dressing - In a small bowl, add in all the dressing ingredients and mix well to combine. Have a taste and add more salt or pepper if needed.
- Place in the roast beetroot on a large serving platter or bowl. Mix in the rocket and half of the dressing (stir the dressing prior). Sprinkle the pine nuts and fetta on top, then use a spoon to add the remaining dressing to the salad.
Notes
(NOTE 1) Beetroot - You'll need around 3 to 4 medium-size beetroot for this recipe. Wash them in cold water and dab them dry with a clean tea towel. There's no need to peel them before roasting because once they're roasted, their peel slips off easily. I leave them on after roasting as beetroot peels aren't unpleasant taste-wise.
(NOTE 2) Pine nuts - To get that beautiful nutty roasted flavour, I purchase raw (natural) pine nuts and dry roast them in a frying pan. This quick step is definitely worth doing as roasted pine nuts bring so much flavour to the salad.
(NOTE 3) Baby rocket - or swap with baby spinach for a milder taste without bitterness.
(NOTE 4) Crumbed fetta - If you're unable to find crumbed fetta you can make your own by grating firm fetta or pulse it in a food processor for a few seconds.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1servingCalories: 215kcalCarbohydrates: 19gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 3mgSodium: 400mgPotassium: 594mgFiber: 5gSugar: 14gVitamin A: 137IUVitamin C: 10mgCalcium: 34mgIron: 2mg