Roast beetroot feta and rocket salad

Current rating: 4.4 (9 ratings)
Serves 8
Prep 10
Cook 45
A great dish to take to a barbecue – it’s vibrant colour will make it stand out from the rest.

Description

A great dish to take to a barbecue – it’s vibrant colour will make it stand out from the rest.
  • 4 fresh beetroot
  • 2 tbs olive oil
  • 500g sweet potato (kumara), peeled and diced 
  • 200g rocket 
  • ½ cup coarsely chopped macadamia nuts
  • 100g feta cheese, crumbled
Dressing
  • 1 ½ tbs macadamia nut oil or rice bran oil 
  • 1 ½ tbs lite olive oil 
  • 2 tbs lemon juice

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Remove stem and leaves from beetroot and quarter unpeeled beetroots. Toss beetroot in half the oil and place on a lined baking tray in a moderately hot oven, 190°C for 15 mins. 
  2. Toss sweet potato (kumara) in remaining oil, place on a baking tray with beetroot and continue to bake for a further 30 minutes or until vegetables are tender. When beetroot is cool enough to handle, peel. 
  3. Toss rocket, beetroot, sweet potato, macadamia nuts and feta together in a large bowl.
  4. Combine dressing ingredients and drizzle through the salad.

Tips

  • Try adding other vegetables of your choice, such as baby spinach leaves, snow peas or even fresh or roasted capsicum, for a fresh new flavour.

Tips

  • Try adding other vegetables of your choice, such as baby spinach leaves, snow peas or even fresh or roasted capsicum, for a fresh new flavour.

Nutrition Information