Roast Beetroot and Rocket Salad

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Tasty salads are perfect for summer and this roast beetroot and rocket salad is one of my family's favourite! This salad is great for BBQs, summer picnics, or an every day light lunch. 

I first made this roast beetroot salad a few years ago follow one of Annabel Langbein's recipes. Since then I have tweaked it and made my own sightly different variation. I have made it both with and without feta cheese and both ways are delish! 


Roast Beetroot and Rocket Salad

Ingredients:

  • 4 medium sized beetroot or 3 large
  • 1 Tbsp balsamic vinegar
  • 1/2 Tbsp coconut oil
  • 1/4 tsp Himalayan salt
  • 120g fresh rocket
  • 1 orange, pealed and chopped
  • 1/2 cup chopped fresh mint
  • 1/2 cup roasted almonds, roughly chopped
  • 60g of feta cheese (optional)

DRESSING:

  • Juice of half a lemon
  • 1/2 tsp honey
  • 1/2 tsp wholegrain mustard
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar

Instructions:

  1. Pre-heat the oven to 180 degrees.
  2. Peal and chop the beetroot into bite-sized pieces. Mix with the oil, balsamic vinegar and 1/4 tsp salt. Roast for 1 hour, stirring every 20 minutes. 
  3. To make the dressing, mix together all the ingredients. 
  4. Place the rocket on a serving plate and pour over the dressing.
  5. Top with the rest of the ingredients and the roast beetroot. 

Serves 4

If you make this yummy beetroot salad then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛


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