Roast beetroot feta and rocket salad
Prep
10 min
Cook
45 min
Serves
8
Skill
Vegetarian
Prep
10 min
Cook
45 min
Serves
8
Skill
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
Nutrition per serving
1140 kJ
energy kj
6 g
protein
5 g
saturated fat
4.6 g
dietary fibre
13 g
carbohydrate
8 g
sugars
169 mg
sodium
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 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.
Remember to always check the label of each ingredient to ensure it is gluten free.
- 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
Nutrition per serving
1140 kJ
energy kj
6 g
protein
5 g
saturated fat
4.6 g
dietary fibre
13 g
carbohydrate
8 g
sugars
169 mg
sodium
- 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 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.
Remember to always check the label of each ingredient to ensure it is gluten free.