Beetroot has a strong earthy and savoury flavour. The saltiness of the feta elevates the beetroot, while the sweetness of the walnuts add a lightness to the dish. A burst of tart orange seals the deal.
Beetroot & walnut salad
Serves 4
Ingredients
8 beetroots, washed and trimmed
Olive oil, for drizzling
Salt and milled pepper
50g walnuts
3 Tbsp honey, warmed
2 oranges, segmented, for serving
For the whipped feta
300g feta
1 cup double-cream plain yogurt
2 lemons, zested and juiced
For the dressing
3 Tbsp olive oil
1 Tbsp balsamic vinegar
11/2 Tbsp red wine vinegar
1 tsp Dijon mustard
2 tsp honey
2 orange, zested and juiced
Also read: Pineapple carpaccio with beetroot salt
Method
- Preheat oven to 180°C.
- Quarter beetroot and place on a lined baking tray. Generously drizzle with olive oil and season.
- Roast for 30-40 minutes or until tender when pierced with a knife.
- Toast nuts in a dry pan over medium heat for 2-3 minutes until fragrant.
- Add honey and stir well to coat before removing.
- Combine whipped feta ingredients in a blender and blitz until thick and smooth. Season.
- Stir the dressing ingredients together.
- Lather whipped feta onto a serving plate and top with roasted beetroot, orange segments and candied walnuts. Drizzle with dressing just before serving.
Cook’s note : Cut cooking time in half by using store-bought cooked beetroot.
Recipes and styling: Sjaan van der Ploeg
Food assistant: Lerato Motau
Photography: Zhann Solomons
