Beetroot Salad with Parsley, Candied Walnut & Feta
Want to cut down on cooking time, while still enjoying your beetroot? Get the grater out to enjoy it raw, and serve it with fresh parsley, rocket, crunchy candied walnuts and crumbled feta.
Substitute:
- No beetroot? Try with grated carrots.
- No rocket? Use any leafy greens. Spinach or lettuce are good options.
- No walnuts? Use pecans or pumpkin seeds instead.
- Vegan? Use vegan feta and vegan butter alternatives.
- No balsamic vinegar? Swap for lemon juice.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
400 g beetroot (grated)
30 g parsley (chopped)
20 g rocket
Cucumber (optional)
40 g feta (crumbled)
3 tbsp olive oil
1 tbsp balsamic vinegar
salt & pepper
For the candied walnuts:
60 g walnuts
20 ml water
50 g caster sugar
10 g butter
Recipe:
- Preheat the oven to 160C/140C fan/gas mark 3. Place the walnuts on a small tray and toast in the oven until golden brown (about 5 minutes).
- Add the sugar and water to a small saucepan and bring to a boil for 1 minute. Add the walnuts and continue to stir until just golden brown and caramelised (about 20 seconds).
- Remove from the heat and add the butter, stirring to melt. Tip the walnuts out onto baking paper and set aside to cool.
- Add the grated beetroot, rocket, parsley, feta, olive oil and balsamic vinegar to a mixing bowl with a generous pinch of salt and pepper. Feel free to throw in some cucumber slices if you like, too.
- Mix well and season to taste.
- Top the salad with the candied walnuts, dish up and enjoy.
How to store
Store the candied walnuts in an airtight container in the fridge for up to 4 days. Add them to any salads or have them as a snack.
