Roasted Beetroot, Feta and Rocket Salad

This dish is delicious in wraps with slow-roasted lamb, or as a vegetable side dish.  The rocket adds a peppery bite and the salty feta is a great counterpoint to the sweet beetroot.   


2 large beetroot or 5 - 6 baby beetroot 

1 red onion 

½ block feta 

1 cup fresh rocket (or baby cos lettuce leaves)

¼ cup chopped walnuts 

1 tbsp olive oil 

2 tbsp balsamic vinegar 

1 tbsp maple syrup (or brown sugar) 

Salt and pepper to taste 


Clean or peel your beetroot.  Chop it into cubes or bite-sized pieces and transfer to an oven dish.  Mix together the olive oil, balsamic vinegar and maple syrup.  Season with salt and pepper and then pour over the beetroot, taking care to fully coat the vegetables.  Cut your onion into wedges and nestle amongst the beetroot.  Cover with tinfoil and roast at 180 degrees Celsius for 25 minutes (or until cooked through).     

While the beetroot is roasting, spread a bed of rocket on a platter, chop your walnuts and crumble your feta.    When the beetroot and onions have cooled slightly, scatter them over the rocket and dress the dish with the juice from the roasting dish. (You can add a tiny bit of water to thin the pan juices if needed, or sprinkle over a little more balsamic or olive oil if desired).  Scatter over the crumbled feta and chopped walnuts to finish.   

Recipe Variations

Make the most of whatever you have in your garden by adapting this recipe:

  • Use Cos or Drunken Woman Lettuce leaves instead of Rocket
  • Add some orange segments for colour
  • Add some fresh herbs for extra flavour