Roasted Beetroot Salad with Feta and Walnuts Recipe

Total Time: 45 minutes

Ingredients

• 3 medium beets (450g) washed, then topped and tailed and cut in half lengthways then each half cut into 4 wedges
• 1 1/2 tbsp olive oil
• 1 medium red onion (160g) cut into quarters
• 125 g mixed salad leaves
• 90 g feta cheese
• 30 g walnut halves
• 1 heaped tbsp pumpkin seeds
• 1 medium orange peeled then cut into segments
• 2 sprigs of fresh mint leaves removed then chopped
• 1/4 tsp sea salt
• 1/4 tsp cracked black pepper

For the orange mustard dressing

• 4 tbsp extra virgin olive oil
• 4 tbsp freshly squeezed orange juice
• 1 heaped tsp Dijon mustard
• A small pinch of cracked black pepper
• A good pinch of sea salt

Instructions

Preheat the oven to 200 degrees C/392 F, please note I use a fan assisted electric oven. Please adjust to the oven you have.

Place the beetroot on a large baking tray, add the salt and pepper then pour over the olive oil. Make sure all the beetroot is covered in oil.

Roast in the oven for 30 - 40 minutes, depending on how chunky your wedges are.

After 10 minutes add the onion to the tray and cover in some of the oil. Return the tray to the oven and cook until the beets are cooked. The beets are done when you can easily pierce the beets with a sharp knife.

Once cooked leave the beets and red onion to cool slightly before adding to the salad.

To assemble the salad, place the leaves in a large serving bowl, add the mint and onion and toss. Then add the beetroot, crumble over the walnuts and feta. Add the orange segments and scatter over the pumpkin seeds.

You can add the dressing to the salad just before serving or you can leave it for everyone to add their own dressing.

To make the dressing:

Whisk together the orange juice and Dijon mustard. Then whisk in the olive oil, add the salt and pepper.