Beetroot Feta and Walnut Salad
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
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.
