Earthy roasted beetroot, crisp apple and salty feta make a colourful salad that balances sweet, sharp and savoury flavours. Roasting whole roots keeps them moist; add the dressing just before serving to keep the leaves lively.
Ingredients
- 500g, similar-sized roots Beetroot
- 1, thinly sliced Apple
- 60g Salad leaves
- 100g Vegetarian feta
- 2 tbsp, chopped Fresh parsley or dill
- 2 tbsp Olive oil
- 1 tbsp Cider vinegar
- 1/4 tsp, or to taste Fine salt
- 1/8 tsp Black pepper
Equipment
Roasting tray · Foil · Small bowl or jar for dressing · Salad platter
Method
- Heat the oven to 190°C (170°C fan). Scrub the beetroot and trim the leaves, leaving about 2 cm of stalk so the roots bleed less. Wrap each root loosely in foil and place on a tray.
- Roast for 35–45 minutes, depending on size, until a thin knife slides into the centre without resistance. Carefully open the foil and leave the roots until cool enough to handle. Rub off the skins and cut into bite-sized wedges.
- Whisk the olive oil, cider vinegar, salt and pepper in a small bowl. Taste a drop and adjust the acidity or seasoning.
- Wash and dry the salad leaves thoroughly. Arrange them on a platter, add the beetroot and thinly sliced apple, then scatter over the chopped parsley or dill and crumbled vegetarian feta.
- Spoon the dressing over immediately before serving. Toss gently at the table so the leaves are coated without crushing the apple or staining every ingredient beetroot red.
Allotment tip
Wear kitchen gloves if you want to avoid beetroot stains, and roast roots of similar size together so they finish at the same time.
Serving suggestions
Serve as a light lunch with bread, or alongside roast vegetables, lentils or a savoury tart.
Seasonal allotment note
Fresh beetroot is often available from late spring into autumn; stored roots work well in winter. Add the apple and leaves only shortly before serving.
Ingredient swaps
Use goat’s cheese instead of feta, or omit cheese and add toasted walnuts for a vegan variation (check for nut allergies). A firm pear can replace apple. For vegan diners, use a plant-based feta alternative and check its label.
Allergens: Milk (feta) Possible nuts if using walnuts
Storing leftovers
Store roasted, peeled beetroot separately in a covered container in the fridge and use within 48 hours. Assemble and dress the salad just before eating; dressed leaves do not keep well.