Serves: 4
INGREDIENTS
- 250g canned baby beetroot, halved or quartered if they are large
- 120g baby rocket leaves
- 150g goats cheese
- 3 tbsp walnuts, lightly crushed with your fingers
Dressing
- 2½ tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (ordinary, not aged or glazed)
- 1 tbsp honey
- ½ tsp salt
- Black pepper
INSTRUCTIONS
- Combine the Dressing ingredients in a jar, and shake well. You might need a spoon to break up the honey to mix it in properly. Adjust salt to your taste.
- Place rocket lettuce in a serving bowl.
- Scatter over beetroot. No need to toss – because of the weight, it should disperse throughout fairly well.
- Crumble over the feta and scatter with walnuts.
- Drizzle over dressing and serve.
NOTES
1. The dressing can be made up to 3 days in advance. Store it in the fridge and bring back to room temperature before using, making sure to shake well.
2. If you don’t have walnuts, you can use other nuts like cashews, almonds or even sunflower seeds. The nuts add texture which is partly what makes this salad so great.
2. If you don’t have walnuts, you can use other nuts like cashews, almonds or even sunflower seeds. The nuts add texture which is partly what makes this salad so great.