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Beetroot, Rocket, Feta & Walnut Salad

 

 

 

 

Ingredients

 

1 bunch baby or small beetroots

4 whole garlic cloves, peeled

2 tablespoons olive oil

3-4 beetroot leaves

2 good handfuls of rocket

100g feta, cut into small cubes

1/2 cup walnuts

2 teaspoons balsamic vinegar

 

Preparation

1. Preheat the oven to 180 degrees. Scrub
the beetroot clean and cut into quarters or eighths (depending on how big they
are.)

2. Put them in a small baking dish with the
oil and garlic and salt and cook till done – about 45 mins.
3. Wash and roughly chop the rocket and
beetroot leaves. Put then in a bowl with the balsamic vinegar.
4. When the beetroots are done, let them
cool a little then add them and all the contents of the baking dish to the
leaves. Toast the walnuts in a dry frypan for 5-ish minutes till they start to
smell. Add them to the salad; add the feta
5. Mix salad together
Good to serve while the beetroot is still a little warm.  I like to add avocado pieces in also…adds to flavour…yum!

Leisa Skerman is a Brisbane Naturopath who enjoys sharing her knowledge and passion for naturopathy with her readers and clients. If you enjoyed this post, please leave a comment, or share it with your friends on your favourite social media using the buttons above.