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Vibrant Beetroot Salad with Honey, Feta Cheese & Walnuts

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This mouth-watering salad combines the earthy sweetness of beetroot with the peppery bite of rocket, the creamy saltiness of feta cheese, the crunchy texture of walnuts, and a touch of sweetness from honey. It’s a vibrant and flavourful salad that will leave your taste buds begging for more. To finish it off in spectacular style and make this beetroot salad the talking point of the meal, top it with thin slivers of delicious honeycomb!

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves: 4

INGREDIENTS

4 medium-sized beetroots, trimmed and peeled

2 cups rocket leaves

200g feta cheese, crumbled (you can substitute feta with goats cheese)

1/2 cup walnuts, halved or roughly chopped

2 tablespoons honey or honeycomb

Dressing:

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Dijon mustard (optional)

Salt and pepper, to taste

INSTRUCTIONS FOR BEETROOT SALAD

Preparing the beetroot salad:
  1. Preheat your oven to 180°C (350°F).
  2. Cut the peeled and trimmed beetroots into quarters (eights if large). Place the in a baking dish or roasting pan.
  3. Drizzle the beetroots with a little olive oil and sprinkle with salt and pepper.
  4. Roast the beetroots in the preheated oven for about 20-25 minutes, or until they are tender when pierced with a fork.
  5. Once cooked, remove the beetroots from the oven and let them cool slightly.
  6. While the beetroots are cooking, toast the walnuts in a skillet on the stove.
Preparing the dressing:

In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper until well combined. You can add a little bit of mustard if you prefer a stronger dressing. See our honey and mustard dressing here. Set aside.

Assembling the Beetroot Salad:
  1. In a large mixing bowl, combine the roasted beetroot quarters, rocket leaves, crumbled feta cheese, and toasted walnuts.
  2. Drizzle the dressing over the salad mixture and gently toss until everything is well coated.
  3. Transfer the salad to a serving platter or divide it among individual salad plates.
  4. You can garnish the salad with a few extra rocket leaves, crumbled feta cheese, and a sprinkle of walnuts if desired.

Adding the Honey:

Drizzle the honey over the salad, giving it a touch of sweetness. To finish it off in style, add thin slivers of cut comb honey to the top of the salad. It’ll be the talking point of the meal, trust me!

Serve immediately and enjoy this vibrant and flavoursome beetroot salad!

TIPS

If you’re short on time, you can use pre-cooked beetroots available in the super-market. Just make sure they are not pickled and still have their natural sweetness intact.

For an extra tangy flavour, you can add a splash of balsamic vinegar or Dijon mustard (or both) to the dressing.

Customize your salad by adding other ingredients such as cherry tomatoes, sliced red onions, or avocado.

The most delicious beetroot are those you grow yourself, for tips about growing beetroot, follow this link to RHS.

This beetroot salad with rocket, feta cheese, walnuts, and honey is a delightful blend of flavours, textures, and colours that will elevate your salad game to a whole new level. It’s a perfect dish to enjoy on its own or as a side with grilled chicken or fish. With its vibrant appearance and delicious taste, this salad is sure to impress your family and friends.

Give it a try and let us know how it turns out. Bon appétit!

Hanna Bäckmo

Hanna Bäckmo is a beekeeper, entrepreneur, and gardening enthusiast. Originally from a small island in Sweden, she now lives in East Cork with her son, two dogs, a flock of rescue chickens and lots of bees. She runs Hanna’s Bees producing a wide range of honey, propolis and beeswax products which are sold in Ireland’s leading Gift & Artisan food stores.

Posted in Recipes, Savory.
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