Roasted Beetroot Walnut and Feta Salad

🧂 Ingredients

• 2 cups beetroot

  cubed
• 1 tbsp olive oil
• 1/8 tsp ground pepper
• 1/4 tsp salt
• 1/4 cup walnut pieces

  toasted
• 1/4 cup feta
• 2 stalks fresh thyme

  optional
• 1 tbsp maple syrup
• 1 1/2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp Dijon mustard
• salt and pepper

Instructions

• 1 Preheat the oven to 200C/392F.
• 2 Wash the beetroot thoroughly and cut it into 2x2cm cubes. Toss in olive oil and
  season with salt and pepper. Roast for 35-40 minutes and set aside to cool down.
• 3 To toast the walnut pieces, simply heat them in a small pan on medium heat while
  continuously stirring to ensure they brown evenly. Remove them from the pan
  immediately once toasted.
• 4 To make the maple balsamic dressing, add the maple syrup, olive oil, balsamic
  vinegar, and Dijon mustard into a small lidded container. Shake until all
  ingredients turn into a homogeneous dressing. Season with salt and pepper to
  taste.
• 5 To assemble the salad, add the roasted beetroot to a large bowl. Stir through
  some of the balsamic dressing and crumble the feta on top of the beetroot.
  Garnish the salad with the toasted walnut pieces, fresh thyme, and freshly
  ground black pepper. Drizzle with the remaining dressing. Enjoy!

Nutrition Info