I choose this salad from my Top 6 Best Salads, because beetroots were in season at our local farm. It was delicious! Roasted beetroots are lovely and sweet and are perfect against the salty feta!
Here is the recipe from The Wicked Noodle
3 medium-large beetroots
142 grams (5 ounces) mixed rocket, baby spinach and mixed lettuce leaves
200 grams (7 ounces) Danish feta (I love the creaminess of Danish feta)
1 small red onion, peeled and diced
30 grams (1 ounce) roasted and salted pepitas (sunflower seeds)
30 grams (1 ounce) walnut pieces
Small handful fresh basil leaves
Large handful fresh mint leaves
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
Juice of 1/4 lemon
Sea salt to taste (you won’t need much because the feta is salty)
Freshly ground black pepper
Preheat oven to 180 degrees Celsius (160 degrees fan-forced) or (350F)
Wash the beetroots and then wrap the beets in tinfoil.
Roast for 50-60 minutes (insert a skewer to test if the largest one is done). Let cool for twenty minutes – they’re much harder to peel when hot.
Using your fingers, peel the skin from the beets and chop off the stalks.
Slice beetroot into one centimetre pieces and then quarter the slices.
In a bowl, arrange a bed of washed and spin-dried, mixed leaves with beetroots on top. Crumble in fetta cheese and then sprinkle over pepitas, walnuts, mint and basil leaves.
To make dressing, mix olive oil, red wine vinegar, honey, lemon and salt to taste (try a pinch first) in a small cup and whisk furiously.
Pour dressing over salad and finish with a good grind of black pepper.
As the beetroot will turn everything bright pink, I prefer to serve the salad untossed so the colours remain true, and then mix the salad at the table just before we eat.