Method
A fresh, colourful salad combining sweet beetroot, creamy feta, and crunchy walnuts. Perfect as a light lunch or a side dish.
1. Prepare the walnuts
Place the walnuts in a dry frying pan over medium heat and toast for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and allow to cool.
2. Make the dressing
In a small bowl, whisk together:
2tbsp extra virgin olive oil
1tbsp balsamic vinegar
1tsp Dijon mustard
¼tsp salt
¼tsp black pepper
Whisk until well combined.
3. Assemble the salad
Arrange the mixed salad leaves on a large serving platter or in a salad bowl.
4. Add the vegetables
Scatter the sliced beetroot and red onion evenly over the salad leaves.
5. Add the feta and walnuts
Sprinkle the crumbled feta over the beetroot, then scatter the toasted walnuts on top.
6. Dress the salad
Drizzle the dressing evenly over the salad just before serving.
7. Serve
Serve immediately as a side dish or light meal.
Optional: Add a handful of fresh rocket for extra peppery flavour or a few chopped fresh herbs such as parsley or dill for added freshness.
