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 

1. Preheat oven to 180°C. 
2. Quarter beetroot and place on a lined baking tray. Generously drizzle with olive oil and season. 
3. Roast for 30-40 minutes or until tender when pierced with a knife.  

4. Toast nuts in a dry pan over medium heat for 2-3 minutes until fragrant. 
5. Add honey and stir well to coat before removing. 
6. Combine whipped feta ingredients in a blender and blitz until thick and smooth. Season.
7. Stir the dressing ingredients together. 
8. 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 

Also read: Spinach falafels, beetroot and sweet potato mash

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