Quick & Easy

Caramelised beetroot, rocket and feta salad

Caramelised Beetroot, Rocket and fetta SaladRecipes+



1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
2.Bring a large saucepan of water to the boil. Add beetroot; cook 10 minutes, or until tender. Drain; return to pan.
3.In a jug, whisk vinegar, sugar and oil together, until sugar dissolves. Pour dressing over beetroot in pan; stir to coat. Using a slotted spoon, transfer beetroot to prepared tray. Reserve dressing. Bake 15 minutes, or until caramelised.
4.Meanwhile, place pan with reserved dressing over moderate heat. Bring to a simmer. Simmer 2 minutes, or until slightly thickened. Cool.
5.Layer rocket, onion and beetroot on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.

You could use chopped unsalted peanuts instead of hazelnuts. Try goat cheese instead of feta, mixed salad instead of rocket. Price will vary. To slice onion very thinly, use a mandolin or V-shaped cutter.


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