Julie Goodwin's favourite roasted beetroot, rocket and walnut salad
Julie Goodwin says this is one of her most popular salads. Her top tip? Add goat’s cheese is a great alternative for the Persian feta.
6 small beetroots, scrubbed and cut into quarters
4 small red onions, bases intact, peeled and cut into quarters
2 tablespoons olive oil
1 tablespoon fresh thyme leaves, roughly chopped
2⁄3 cup walnut pieces
120 g baby rocket
100 g Persian feta, crumbled
3 shallots, finely sliced on the diagonal
2 tablespoons red wine vinegar
Zest and juice of 1⁄2 orange
1⁄4 cup olive oil
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon sea salt flakes
- Preheat the oven to 180°C and line a large baking tray with baking paper. Place the beetroots and onions in a bowl with the olive oil and thyme leaves and toss to coat, then transfer them to the baking tray. Roast for about 45 minutes or until the beetroot is tender and the onion has collapsed. In the last 10 minutes, scatter the walnuts on the tray to toast. Remove the tray from the oven and set aside to cool.
- To make the dressing, combine all the ingredients in a small bowl and whisk to combine.
- Just before serving, assemble the salad. Arrange the rocket on a serving platter and drizzle with a little dressing. Place the beetroot, onion, walnuts, feta and shallots on top and pour over the rest of the dressing.