- 4 fresh beetroot
- 2 tbs olive oil
- 500g sweet potato (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
Roast beetroot feta and rocket salad
Serves: 8
Prep: 10
Cook: 45
Ingredients
Method
- 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.
- Toss sweet potato (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.
- 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.
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