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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.


    • 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
    • 1 ½ tbs macadamia nut oil or rice bran oil 
    • 1 ½ tbs lite olive oil 
    • 2 tbs lemon juice


    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 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. 
    3. Toss rocket, beetroot, sweet potato, macadamia nuts and feta together in a large bowl.
    4. Combine dressing ingredients and drizzle through the salad.


    • 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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