Beetroot, Vegan Feta & Pickled Red Onion Salad

Serves 4

Time 1 hour 30 minutes

Ingredients

Extra virgin olive oil

Salt & pepper

4 medium beetroots

1 block of vegan feta cheese

100g of rocket

1 red onion, finely sliced

½ cup white vinegar

½ cup white sugar

¼ cup table salt

½ cup balsamic vinegar

½ cup brown sugar

½ cup crushed walnuts

½ cup pepitas

½ cup picked fresh mint leaves

Method

Preheat oven to 200°C. 

Slice off the tops of the beetroot but don’t peel them. Cut each beetroot into 8 wedges. Place in a roasting pan and drizzle with a good amount of olive oil. Season with salt and pepper. 

Roast in the oven for approx 1 hour or until the beetroot is soft but not mushy. You will want a bit of texture. Remove the beetroot and let cool. 

For the balsamic glaze, place the balsamic vinegar and brown sugar in a small saucepan. Bring to the boil. Lower heat and simmer until reduced by half and is nice and syrupy. Place the glaze in a squeeze bottle and put it in the fridge. It will thicken as it cools.

For the pickled onion, mix the red onion, white sugar, table salt and white vinegar in a bowl. Let sit for half an hour.

In a small, dry frying pan, toast the walnuts and pepitas until golden.

To build the salad, place the rocket in a nice serving dish, drizzle with olive oil and give a toss to coat. Top with drained pickled onion, beetroot, feta, walnuts and pepitas. 

Drizzle with balsamic glaze (you will have leftover glaze) Place torn mint leaves on top and finish with a final drizzle of olive oil.