Beetroot, almond and feta salad
Photo by Tamara West
Beetroot, almonds and feta marry beautifully together to create a classic salad that there are as many versions of as there are cooks. Beetroot leaves are edible and make a nice addition to the salad if you have them.
- Heat oven to 180C and line an oven tray with baking paper.
- Toss beetroot wedges with maple syrup/honey and olive oil, season with salt and pepper and lay on prepared baking tray. Roast for 20-30 minutes until beetroot is soft and slightly caramelised.
- Whisk dressing ingredients together and toss with beetroot, orange or grapefruit segments, almonds, feta and rocket just before serving.