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Beetroot, Feta & Walnut Salad

Beetroot Feta and Walnut Salad

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Ingredients
  

For the Salad

  • 450 g 5 medium size cooked and cubed beetroot - you can use pre-cooked one’s bought from a store
  • 100 g Danish-style feta cheese
  • 3 big handfuls (about 80g) fresh rocket
  • 3 tbsp (54 g) walnuts - chopped (pecan nut is a great substitute)

Lemon Vinaigrette

  • 125 ml 1/2 cup olive oil
  • 50 ml juice of one medium sized lemon
  • zest of one lemon
  • 2 heaped tbsp 130 g honey
  • 1 tbsp 12 g Dijon mustard (optional)
  • salt and ground black pepper to taste

Instructions
 

  • In a small jug or jar, whisk (or shake by popping the lid on the jar) all the ingredients for the lemon vinaigrette together.
  • Put the rocket in a salad bowl or on a serving platter. Pour some vinaigrette over it then add the cubed beetroot and feta cheese.
  • Add some more lemon vinaigrette before sprinkling some chopped walnuts over the top.
  • If you have leftover salad dressing you can keep in an airtight container (or a jar) in the fridge for up to 4 days.