Beetroot and Feta Salad

With the warmer weather it’s easier to choose healthier recipes to cook. One of our favourite salads this season is this delicious roasted Beetroot and Feta Salad. It’s an ideal spring salad and filled with healthy and nutritious ingredients.

Serves: 2

Time: One hour and 20 minutes


  • 1 medium beetroot
  • 50g baby spinach
  • 1/2 small red onion, thinly sliced
  • 75g feta cheese, crumbled
  • 1/4 cup walnuts, lightly toasted
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon Dijon mustard


Preheat oven to 180°C. Wash beetroot and pat dry then wrap in foil and place on a baking tray. Roast for one hour or until tender then let cool for 15 minutes. While the beetroot is roasting prepare the other ingredients for the salad. Once beetroot is cooked, peel and discard skin and cut into two centimetre pieces. Mix spinach, onion, feta, walnuts and beetroot in a bowl and toss to combine. Place orange juice, oil and mustard in a screw-top jar, season with salt and pepper and secure lid and shake to combine. Add to beetroot mixture. Give the salad one final toss and serve.