Beetroot Salad with Parsley, Candied Walnut & Feta
Grating beetroot is a great way to enjoy it raw and cut down the cooking time. We've served it with fresh parsley, rocket, crunchy candied walnuts and crumbled feta.
Substitute:
- No beetroot? Try with grated carrots.
- No rocket? Use any leafy greens. Spinach or lettuce are good options.
- No walnuts? Use pecans or pumpkin seeds instead.
- Vegan? Use vegan feta and vegan butter alternatives.
- No balsamic vinegar? Swap for lemon juice.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
400 g Beetroot (grated )
30 g Parsley (chopped )
20 g Rocket
Cucumber (optional)
40 g Feta (crumbled)
3 tbsp Olive oil
1 tbsp Balsamic vinegar
Salt & pepper
For the candied walnuts:
60 g Walnuts
20 g Water
50 g Caster sugar
10 g Butter
Recipe:
- Preheat the oven to 160 C/140 fan. Place the walnuts on a small tray and toast in the oven for around 5 minutes or until golden brown.
- Add the sugar and water to a small saucepan and bring to a boil for 1 minute. Add the walnuts and continue to stir until just golden brown and caramelised (about 20 seconds).
- Remove from the heat and add the butter, stirring through. Tip these out onto baking paper and set aside to cool.
- For the salad, grate the beetroot into a mixing bowl.
- Add rocket, chopped parsley, chopped cucumber (if using) crumbled feta, olive oil, balsamic vinegar and a generous pinch of both salt and pepper.
- Mix well and season to taste with more salt and pepper if needed.
- Serve the beetroot salad with the candied walnuts over the top. Enjoy.
How to store
Store the candied walnuts in an airtight container, in the fridge for up to 4 days. Add them to any salads or have them as a snack.
