Ingredients:

  • 4 medium beetroots (about 800g)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper, to taste
  • 100g feta cheese, crumbled
  • 50g walnuts, chopped
  • 3 cups mixed salad greens (about 90g)
  • 2 tablespoons balsamic vinegar (30ml)
  • 1 teaspoon honey (5g)
  • 3 tablespoons olive oil (45ml)
  • 1 clove garlic, minced (optional)

Instructions:

  1. Preheat the oven to 200°C (400°F). Wash and trim the beetroots; place in a roasting pan. Drizzle with olive oil, season with salt and pepper, and wrap with foil (if desired).
  2. Roast for about 30-40 minutes until fork-tender. (Check at 30 minutes). Once cooled, peel and slice into wedges.
  3. In a mixing bowl, combine balsamic vinegar, honey, minced garlic (if using), and olive oil. Whisk until well emulsified.
  4. In a large bowl, toss mixed greens with the dressing. Gently fold in roasted beets, crumbled feta, and walnuts.
  5. Arrange the salad on a platter or individual plates, and drizzle with any remaining dressing.