You either buy a bunch of (6) beets or a 1kg bag. For times where you can’t resist the pull of a 1kg bag of beetroot this is what to do with them. Roast them all up, toss them with rocket (for fresh peppery-ness), feta (for creaminess) and almonds (for a crunch). A drizzle of olive oil and white wine vinegar and you have yourself a delicious salad. One that will make you want to go straight back to the store and get another 1kg of beets.
Beet Salad with feta, rocket, and almonds
- 1 kilogram beetroot
- 40 grams rocket
- 75 grams feta cheese
- 20 grams slivered almonds
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- salt and pepper to taste
- Start by roasting your beetroot. To do this, preheat your oven to 200C scrub them and slice the top and tail of the beetroot. Wrap each beetroot individually in tinfoil and place them on a baking tray. Roast for 40-60 minutes or until you can easily pierce them with a fork. Let them cool before unwrapping and peeling. Once they’re roasted, they’ll peel easily by just running your fingers over the peel – the peel slides right off. Cut the peeled beets into quarters.
- Add the peeled and cut beetroot to a large bowl along with the rocket, feta and almond. Drizzle in the olive oil, vinegar, salt and pepper and mix well. Serve.