A salad of earthy contrasts: sweet roasted beetroot against bitter leaves, with toasted walnuts for crunch and salty feta to anchor it, all brought together by olive oil and balsamic. Simple, but quietly sophisticated.
Ingredients
- 4 medium beetroot, scrubbed
- 2 large handfuls of bitter leaves, such as rocket or radicchio
- 3 tbsp walnuts, roughly chopped and toasted
- 100g feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and black pepper
Method
- Heat the oven to 200C. Wrap the whole beetroot loosely in foil and roast for 45 to 60 minutes, until a knife slips in easily.
- Leave the beetroot until cool enough to handle, then rub off the skins and cut into wedges.
- Toast the chopped walnuts in a dry pan over a medium heat for a minute or two until fragrant.
- Whisk the olive oil and balsamic vinegar together with a pinch of salt and pepper to make the dressing.
- Arrange the bitter leaves over a platter and scatter the beetroot wedges on top.
- Crumble over the feta and scatter with the toasted walnuts.
- Drizzle with the dressing just before serving so the leaves stay crisp.
Why it works
Beetroot is a notable source of dietary nitrates, which the body can convert to nitric oxide, while walnuts supply plant-based omega-3 ALA and a pleasing crunch. The feta brings calcium and protein along with its savoury bite, and the olive oil dressing ties the flavours together in classic fashion. It is a salad that feels indulgent while leaning firmly on whole-food ingredients.
