Organic Beetroot, Vegan Feta & Walnut Salad

Organic Beetroot, Candied Walnut, and Vegan Feta Salad

Discover the perfect balance of earthy, nutty, and tangy flavours with this Beetroot, Walnut, and Vegan Feta Salad. This vibrant dish combines the natural sweetness of roasted or boiled beets with the crunch of toasted candied walnuts and the creamy, tangy bite of vegan feta. It’s a simple yet elegant salad showcasing the best seasonal ingredients, perfect as a starter, side dish, or light meal. We grow Beetroot in the Yarden and this is a great way to serve it. 

Not only is this salad packed with flavour, but it's also brimming with nutrients. Beetroots are rich in antioxidants, walnuts add heart-healthy omega-3 fatty acids, and vegan feta provide a dairy-free option that still delivers on taste. Whether you're hosting a dinner party or simply want to elevate your everyday meals, this salad is a delicious and wholesome choice that will leave everyone asking for seconds.

Ingredients 

• Jar of Baby Beetroot 

• Olive oil, to grease

• 140g (2/3 cup) caster sugar

• 55g (1/2 cup) walnut halves

• 1/2 teaspoon sea salt flakes

• 2 bunches of rocket leaves

• 80g  Vegan Feta Cheese = Aldi do a lovely Greek-style cheese 

• 60ml (1/4 cup) extra virgin olive oil

• 1 tablespoon red wine vinegar

The How to Bit

1. Preheat oven to 200°C/375°F. 

2. Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over the tray. 

3. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to set.

4. Combine the rocket and beetroot in a serving bowl. Top with Vegan Feta and walnuts. 

5. Combine oil and vinegar in a jug and drizzle over the salad.