Beetroot Feta and Walnut Salad
Ingredients
For the Salad
- 450 g 5 medium size cooked and cubed beetroot - you can use pre-cooked one’s bought from a store
- 100 g Danish-style feta cheese
- 3 big handfuls (about 80g) fresh rocket
- 3 tbsp (54 g) walnuts - chopped (pecan nut is a great substitute)
Lemon Vinaigrette
- 125 ml 1/2 cup olive oil
- 50 ml juice of one medium sized lemon
- zest of one lemon
- 2 heaped tbsp 130 g honey
- 1 tbsp 12 g Dijon mustard (optional)
- salt and ground black pepper to taste
Instructions
- In a small jug or jar, whisk (or shake by popping the lid on the jar) all the ingredients for the lemon vinaigrette together.
- Put the rocket in a salad bowl or on a serving platter. Pour some vinaigrette over it then add the cubed beetroot and feta cheese.
- Add some more lemon vinaigrette before sprinkling some chopped walnuts over the top.
- If you have leftover salad dressing you can keep in an airtight container (or a jar)in the fridge for up to 4 days.