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Plantseekers » Recipes » Roasted Beetroot, Walnut & Vegan Feta Salad

Roasted Beetroot, Walnut & Vegan Feta Salad

Helen Trendell - picture
By Helen
Published 01-08-2022

Warm balsamic and maple syrup roasted beetroot with toasted walnuts, rocket, radicchio and non-dairy feta cheese

  • 2 Servings
  • 15 Mins Prep Time
  • 25 Mins Cook Time

Ingredients

  • 1 Bunch of Fresh Beetroots
  • 2 Handfuls of Walnuts
  • 1 Drizzle of Olive Oil
  • 2 Tbsp of Balsamic Vinegar
  • 2 Tbsp of Maple Syrup
  • 2 Handfuls of Fresh Rocket
  • 1/2 Radicchio
  • Sea Salt
  • Black Pepper

Method

  1. Heat a fan assisted oven to 200 degrees
  2. Wash the beetroots, trim the ends and quarter before throwing in a roasting tin with a drizzle each of the olive oil, balsamic vinegar and maple syrup to roast for 25 mins until starting to brown on the edges
  3. Meanwhile wash and chop the radicchio and combine with the rocket leaves in 2 salad bowls and make the dressing by mixing the remaining balsamic vinegar, maple syrup and olive oil with a pinch of sea salt and freshly milled black pepper in a small jar
  4. 5 minutes before serving lightly toast the walnuts over a low heat in a small pan and cube the vegan feta cheese, then when the beets are done arrange them on top of the leaves before topping with the vegan feta, toasted walnuts and pouring over the dressing