Roasted Beetroot Salad with Feta and Walnuts

nibbleboard.com/recipes/beetroot-salad

Ingredients

Instructions

1. Preheat your oven to 200°C fan (220°C conventional / 425°F / Gas Mark 7). Wrap each beetroot individually in aluminium foil and place on a baking tray.
2. Roast for about 1 hour, or until a knife slides through easily with no resistance. The time depends on size — smaller beets may need only 45 minutes.
3. Let the beets cool until you can handle them, then peel off the skins — they should slip right off. Cut into bite-sized wedges.
4. Toast the walnuts in a dry frying pan over medium heat for 2–3 minutes, tossing occasionally, until fragrant and slightly darkened. Remove immediately so they don't burn.
5. Whisk together the olive oil, balsamic vinegar, garlic granules, salt, and pepper in a small bowl.
6. Place the beetroot wedges in a serving bowl. Scatter over the toasted walnuts, crumbled feta, and chopped mint.
7. Drizzle the balsamic dressing over everything and gently toss to combine. Garnish with a few extra mint leaves and serve.

Nutrition per Serving

Chef Tips

• Wrap beets in foil before roasting — it steams them inside the foil so the skins peel off effortlessly and the flesh stays incredibly tender.
• You can roast the beetroot up to 3 days ahead and keep it in the fridge. Just bring to room temperature before assembling the salad.
• Swap feta for soft goat cheese (chèvre) for a creamier, tangier version that melts slightly against the warm beets.
• Add a teaspoon of honey to the dressing if your balsamic is quite sharp — it balances the earthiness of the beets beautifully.
• Toast extra walnuts and store in an airtight jar for up to a week. They lose their crunch quickly once on the salad, so always add them just before serving.

Storage

Assembled salad keeps in an airtight container in the fridge for up to 2 days. The feta will absorb some beet colour and the walnuts will soften, but it still tastes great.