Roasted Beetroot Salad

This is a healthy and filling salad which is perfect for a main meal or as a side dish. It is packed full of nutrients and is very easy to make.


  • 4 large beetroots, peeled and cubed
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 4 cups mixed salad leaves
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped walnuts


1. Preheat oven to 200 degrees C.

2. Toss the beetroot cubes in the olive oil and balsamic vinegar.

3. Spread out on a baking tray and roast for 25 minutes, stirring a few times during cooking.

4. Allow to cool slightly then mix with the salad leaves, feta cheese and walnuts.

5. Serve immediately.

Potential changes & improvements

You could add other roasted vegetables to this salad, such as sweet potato or carrots. If you don’t have balsamic vinegar, you could use red wine vinegar or apple cider vinegar instead. This salad would also be nice with a drizzle of honey or a dollop of yoghurt.

What other food it works well with

This salad goes well with grilled chicken or fish. It would also be a good side dish for a BBQ.

Common Mistakes

One common mistake when cooking beetroot is to overcook it. This makes it mushy and unappetising. Another mistake is not peeling the beetroot before cooking it. The skin can be quite tough and difficult to eat.

Nutritional Information

Beetroot is a great source of dietary fibre, vitamins and minerals. It is also low in calories and fat. This salad is a good source of protein, calcium and healthy fats.


This recipe contains nuts and dairy. It is suitable for vegetarians.

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