Roasted beetroot, rocket and feta salad with mustard lemon dressing
Author: Jeanne Horak-Druiff
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4 servings
ROASTED BEETROOT, ROCKET AND FETA SALAD WITH MUSTARD LEMON DRESSING (serves 4)
Ingredients
1 large (or 2 smaller) beetroot
olive oil for roasting
200g feta cheese
70g wild rocket leaves, washed
FOR THE DRESSING:
80ml (1/3 cup) of olive oil
35ml (3 Tbsp) fresh lemon juice
1 heaped tsp wholegrain mustard
1 tsp honey
Salt & freshly ground black pepper to taste
Instructions
Pre-heat the oven to 180C. Trim the beets, scrub them and rub all over with olive oil. Roast in an ovenproof dish in the middle of the oven for about 90 minutes or until the beets are soft when pierced with a sharp knife. Allow the beets to cool, then peel and slice into very thin slices using a sharp knife.
Divide the beet slices between four plates and arrange them in a single layer, but overlapping like roof tiles. Crumble the feta and scatter each plate with feta and rocket leaves.
Place all the dressing ingredients in a bottle or shaker and shake vigorously until well mixed (adjust the oil or the lemon juice quantities if you are struggling to get it to emulsify). Drizzle over each plate (any leftover salad dressing can be stored in the fridge for up to a week). Serve immediately with good bread for mopping up the dressing.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2014/11/roasted-beetroot-rocket-feta-salad.html