Beetroot Salad with Rocket Leaves, Toasted Pumpkin Seeds & Feta Cheese

beetroot rocket salad pumpkin seeds balsamic glaze feta cheese

INGREDIENTS

  • 500 g ready cooked beetroot  (sliced) – save the juice for dressing
  • 200 g bar of feta cheese (cubed or crumbled)
  • 4 handfuls of baby leaves with rocket or rocket alone
  • 4 tbs toasted pumpkin seeds
  • 2 tbs extra virgin olive oil
  • 1 tbs balsamic glaze or balsamic vinegar + a bit of honey

METHOD

  1. On a frying pan toast the pumpkin seeds until they will start to pop.
  2. Slice the beetroots and cube the cheese.
  3. Combine about 4 tbs of leftover beetroot juice with olive oil, balsamic vinegar and honey or balsamic glaze to create the dressing.
  4. Share leaves to the serving bowls, top with beets and feta.
  5. Sprinkle over with seeds, drizzle with dressing and enjoy.

Makes 4 – 6 servings.

More beet recipe ideas:

Smoked mackerel, beetroot and potato salad from Cooksister

Roasted Beetroot Penne from Pebble Soup

Chocolate macarons with beetroot chocolate fudge filling from Maison Cupcake

Chocolate, apple and beetroot bundt cake from Bellau Kitchen

Beetroot pkhali, or Georgian beet salad with walnuts and herbs from Nami-Nami

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Your thoughts…

  1. Mmm, love these flavours together – and how funny that we posted a beetroot salad recipe in the same week :)) Great minds think alike ;)

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