Whether served as a side salad or a meal on its own, this fresh and healthy recipe will impress friends and family alike!
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- 1 bunch of roasted small beetroots
- leaves reserved
- 100g rocket
- 100g feta
- 50g walnuts
- 2tbsp olive oil
- 1tbsp balsamic vinegar
- salt and pepper
While your beetroot is cooling, wash and roughly chop the rocket and beetroot leaves and place in a salad bowl.
Create a dressing by whisking the olive oil and vinegar and season to taste.
Add your beetroot to the bowl (it’s okay if it’s still warm) with the dressing and mix to combine.
Toast the walnuts in a dry frypan for 5 minutes until they begin to smell nice.
Add walnuts to salad and toss just enough so the salad is combined, but not completely purple.
Top with crumbled feta, and serve immediately.