Roast beetroot feta and rocket salad

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.

Ingredients

  • 4 fresh beetroot
  • 2 tbs olive oil
  • 500g 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

Method

  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 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. 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.
Remember to always check the label of each ingredient to ensure it is gluten free.


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