Beetroot and Feta Salad with candied walnuts
Elevate your salad game with this beetroot salad - roasted beetroot, candied walnuts, and feta cheese are all tied together with a rich balsamic glaze. Perfectly balanced flavours in every bite!
Equipment
- Non-stick Pan
Ingredients
- 400 grams canned or fresh beetroot if using fresh, peel and boil them for 15-20 minutes and then cut into bitesize pieces
- 1 medium avocado
- ½ cup walnuts
- 3 tablespoons feta or goat's cheese
- ½ cup leeks sliced
- 2 tablespoons brown sugar / demererra sugar
- 1 tablespoon butter
- 1 teaspoon garlic chopped
- ½ teaspoon nutmeg ground
- 3 tablespoons cooking oil
Dressing
- 2 tablespoons honey
- 1 tablespoon parsley finely chopped
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika *optional
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- Juice of half a lime
Instructions
- In a non stick pan on high heat, add 1 teaspoon cooking oil and lightly brown 1/2 cup sliced leeks with salt and pepper (don't over season the vegetables as the dressing will also have salt). Set aside.
- In the same pan, add 2 tablespoons cooking oil and toss 400 grams canned or boiled beetroot cubes with 1 teaspoon chopped garlic, ½ teaspoon ground nutmeg and a little salt and pepper. Cook for a couple of minutes until the beetroot is slightly browned. Remove from pan.
- In a clean non-stick pan add 1 tablespoon butter, 2 tablespoons brown sugar / Demerara sugar and ½ cup walnuts. Sauté on medium flame, stirring continuously until the sugar caramelised. This will take 3-5 minutes.
- Spread the candied walnuts on a baking parchment to cool and harden.
- Mix together all of the dressing ingredients until emulsified.
- On a large plate or in a bowl add the beetroots, add the leeks, roughly cut cubes of 1 avocado and the candied walnuts. Drizzle the dressing liberally and crumble over 3 tablespoons feta. Serve and enjoy.