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Beetroot, Rocket, Feta & Walnut Salad







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



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

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.