Beetroot, feta and rocket salad
A beautiful contrast of colours and flavours. This beetroot and feta salad will be a stand-out on any table.
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Watch our video for a step-by-step guide on how to make this recipe.
Method
- Place beetroot in a pot and cover with water
- Bring to a boil and cook until the skin comes away easily from the flesh
- Drain and cover with cold water to cool
- When cool enough to handle gently rub the skins off the beetroot under the cold water
- Dice the cooked beetroot
- On a large plate lay the rocket leaves, then lay over the diced beetroot
- Sprinkle over the feta, walnuts and parsley
- Mix the olive oil, vinegar and mustard and pour over just before serving.
Tips
Salads that contain beetroot tend to turn pink when mixed or left for an extended period. That's why we have arranged this one directly onto the plate rather than mixing it first.
- 3beetroot
- 2 cupsrocket
- 100 gfeta, crumbled
- 1/2 cupshelled and chopped walnuts
- 1/2 cupchopped parsley
- 1 tbspolive oil
- 1 tbspbalsamic vinegar
- 1 tspwholegrain mustard
- Energy1080kJ
- Total Fat19.7g
- Saturated Fat4.6g
- Total Carbohydrate16.9g
- Sugars8.3g
- Dietary Fibre5.3g
- Sodium331mg
- Protein9.7g
Watch our video for a step-by-step guide on how to make this recipe.
Method
- Place beetroot in a pot and cover with water
- Bring to a boil and cook until the skin comes away easily from the flesh
- Drain and cover with cold water to cool
- When cool enough to handle gently rub the skins off the beetroot under the cold water
- Dice the cooked beetroot
- On a large plate lay the rocket leaves, then lay over the diced beetroot
- Sprinkle over the feta, walnuts and parsley
- Mix the olive oil, vinegar and mustard and pour over just before serving.
Tips
Salads that contain beetroot tend to turn pink when mixed or left for an extended period. That's why we have arranged this one directly onto the plate rather than mixing it first.
Ingredients
- 3beetroot
- 2 cupsrocket
- 100 gfeta, crumbled
- 1/2 cupshelled and chopped walnuts
- 1/2 cupchopped parsley
- 1 tbspolive oil
- 1 tbspbalsamic vinegar
- 1 tspwholegrain mustard
Ingredients
- 3beetroot
- 2 cupsrocket
- 100 gfeta, crumbled
- 1/2 cupshelled and chopped walnuts
- 1/2 cupchopped parsley
- 1 tbspolive oil
- 1 tbspbalsamic vinegar
- 1 tspwholegrain mustard
Nutrition Facts
- Energy1080kJ
- Total Fat19.7g
- Saturated Fat4.6g
- Total Carbohydrate16.9g
- Sugars8.3g
- Dietary Fibre5.3g
- Sodium331mg
- Protein9.7g
Watch our video for a step-by-step guide on how to make this recipe.
Method
- Place beetroot in a pot and cover with water
- Bring to a boil and cook until the skin comes away easily from the flesh
- Drain and cover with cold water to cool
- When cool enough to handle gently rub the skins off the beetroot under the cold water
- Dice the cooked beetroot
- On a large plate lay the rocket leaves, then lay over the diced beetroot
- Sprinkle over the feta, walnuts and parsley
- Mix the olive oil, vinegar and mustard and pour over just before serving.
Tips
Salads that contain beetroot tend to turn pink when mixed or left for an extended period. That's why we have arranged this one directly onto the plate rather than mixing it first.
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