We've taken beetroot salad to the next level with the addition of creamy feta and a zingy vinaigrette.
Serves: 4
INGREDIENTS
600 grams beetroot, trimmed
small head garlic, skin on
200 grams firm feta cheese
3 tablespoons olive oil
pinch of chilli flakes
2 tablespoons dried oregano
Vinaigrette
3 tablespoons walnut oil or olive oil
1⁄2 teaspoon honey
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
To finish
1⁄2 cup walnuts, toasted
2 spring onions, finely sliced
fresh herbs for garnish
METHOD
Serve with a Spiced Beef with Melon, Barley and Mint Salad as a Middle Eastern Platter
Preheat the oven to 200ºC.
Place the beetroot and garlic in a piece of foil, drizzle with a little olive oil and season. Wrap tightly and roast until tender. Cool then peel.
Break the feta into rough pieces, place in a small ovenproof dish and drizzle with olive oil. Scatter over the chilli flakes and oregano and give a grind of black pepper.
Cook until just starting to colour. Cool.
Dressing: Whisk all the ingredients together in a small bowl and season.
To serve: Cut the beetroot into rough pieces and place in a serving dish. Scatter over the walnuts, spring onions, peeled roasted garlic and the feta. Drizzle over the dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBeetroot and Pistachio Salad with Blue Cheese Snow
Article by Claire Aldous
RecipeBeetroot, Tomato and Broad Bean Salad with Parmesan Dressing
Article by Claire Aldous
RecipeRoasted Beetroot, Broccolini and Bocconcini with Balsamic Dressing
Article by Claire Aldous
RecipeBeef and Beetroot Salad with Anchovy Dressing
Article by Claire Aldous
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!