Salad > Leafy Salads > Beetroot Salad > Feta Salads

Rocket, Feta and Beetroot Salad Recipe

Ingredients with Measurements:
- 4 cups rocket leaves
- 1 cup crumbled feta cheese
- 2 medium-sized beetroots, roasted and sliced
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste

Special equipment needed:
- Roasting pan
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 400°F.
2. Wash and scrub the beetroots, then wrap them in foil and place them in a roasting pan. Roast for 45-50 minutes or until tender.
3. Once the beetroots are cool enough to handle, peel and slice them into thin rounds.
4. In a mixing bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
5. Add the rocket leaves, sliced beetroots, and crumbled feta cheese to the bowl and toss gently to combine.
6. Sprinkle chopped walnuts on top of the salad.
7. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 10g
- Protein: 8g
- Fiber: 3g

Substitutions for ingredients:
- Arugula can be used instead of rocket leaves.
- Goat cheese can be used instead of feta cheese.
- Pecans or almonds can be used instead of walnuts.

Variations:
- Add sliced avocado for extra creaminess.
- Use roasted sweet potatoes instead of beetroots.
- Add sliced red onions for extra crunch.

Tips and tricks:
- To save time, roast the beetroots in advance and store them in the fridge until ready to use.
- Use a mandoline to slice the beetroots into thin rounds for a more uniform look.
- Toast the walnuts in a dry pan for a few minutes to bring out their flavor.

Storage instructions:
- This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

Reheating instructions:
- This salad is meant to be served cold, so there is no need to reheat it.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Arrange the rocket leaves, beetroots, and feta cheese in a visually appealing way.
- Sprinkle the chopped walnuts on top for added texture.

Garnishes:
- Crumbled goat cheese or blue cheese
- Fresh herbs such as parsley or basil
- Sliced radishes

Pairings:
- Grilled chicken or steak
- Crusty bread or garlic bread

Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts
- Quinoa or brown rice

Troubleshooting advice:
- If the beetroots are not tender after 50 minutes, continue roasting them until they are soft enough to slice.

Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers in the fridge and consume within 2 days.

Food history:
- Beetroot has been cultivated for thousands of years and was used by the ancient Greeks and Romans for medicinal purposes.

Flavor profiles:
- The sweetness of the beetroots pairs well with the tangy feta cheese and the bitterness of the rocket leaves.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.

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Taste: Tangy, Sweet, Salty, Earthy