Beetroot, Feta & Walnut Salad
This classic combo is always a winner and the roasted root vegetables make it hearty enough to use as a standalone meal. This stores well in the fridge and can be used over several days which makes it ideal as lunch prep at the start of the week.
INGREDIENTS
- 120g bag of baby spinach leaves
- 2 beetroot, unpeeled
- 1 kumara, unpeeled
- 1 red onion
- 100g feta cheese
- 70g walnut pieces or halves
- 2 tbsp olive oil
- Salt and pepper to taste
METHOD
Preheat oven to 180 degrees Celsius. Line an oven tray with baking paper. Chop the beetroot, kumara and red onion into 1cm cubes, then spread out evenly on the tray. Drizzle with olive oil or lightly coat with oil spray, add a little salt and pepper, than roast in the oven for 20 minutes or until lightly browned and cooked through (beetroot will still be quite firm, but cooked). Remove from oven and allow to cool
In a large salad bowl, combine roasted vegetables, baby spinach leaves and crumbled feta cheese until mixed. Sprinkle walnut pieces/halves over the top.
Serve drizzled with Greek yoghurt or alteratively 2 tbsp honey/2 tbsp balsamic vinegar as a dressing.
TIPS: If you find sheep and goat's feta too strong, try cow's feta for a milder flavour. For a fresh twist, add a handful of torn mint leaves.
Image / NZ Real Health
