Warm Beetroot Salad Recipe
This vibrant Warm Beetroot Salad combines tender roasted beetroot, leafy greens, crunchy walnuts and creamy feta, finished with garlic and tangy red wine vinegar. Colourful, wholesome and easy to prepare, it makes a delicious side dish for family meals, Sunday roasts or entertaining.
Equipment
- 1 Baking Dish:
- 1 Aluminium foil
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Large Frying Pan –
- 1 Large Heatproof Bowl
- 1 Kitchen Gloves
Ingredients
- 12 baby beetroots
- ¾ bunch silverbeet
- 3 teaspoons olive oil
- 3 garlic cloves
- ½ cup chopped walnuts
- 2¼ tablespoons red wine vinegar
- 105 g feta
- Black pepper - to taste
Instructions
Step 1: Prepare The Beetroot
- Preheat the oven to 200°C or 180°C fan-forced.
- Trim the beetroot and wash thoroughly.
- Pat dry and place in a baking dish.
- Cover the dish tightly with aluminium foil.
Step 2: Roast Until Tender
- Roast the covered beetroot for approximately 45 minutes.
- Check that the skin rubs away easily and the flesh is tender.
- Remove from the oven and allow to cool slightly until safe to handle.
Step 3: Peel And Halve The Beetroot
- Put on kitchen gloves if desired.
- Rub away the beetroot skins.
- Halve the beetroot, or quarter larger pieces.
- Transfer to a large heatproof bowl and keep warm.
Step 4: Prepare The Greens
- Trim and wash the silverbeet thoroughly.
- Tear the leaves into bite-sized pieces.
- Wash any reserved tender beetroot leaves and dry them well.
Step 5: Toast The Walnuts And Garlic
- Heat the olive oil in a large frying pan over medium heat.
- Add the chopped garlic and walnuts.
- Cook for 3–4 minutes, stirring occasionally, until fragrant and lightly toasted.
Step 6: Wilt The Leaves
- Add the silverbeet and beetroot leaves to the frying pan.
- Stir or toss gently for 1–2 minutes, until lightly wilted.
- Avoid overcooking so the greens retain some texture.
Step 7: Bring Everything Together
- Add the warm greens, garlic and walnuts to the roasted beetroot.
- Pour over the red wine vinegar.
- Season with freshly ground black pepper.
- Gently toss until combined, taking care not to crush the beetroot.
Step 8: Add The Feta And Serve
- Transfer the Warm Beetroot Salad to a serving platter or bowl.
- Scatter the crumbled feta over the top.
- Serve while the beetroot and greens are still pleasantly warm.
Notes
- 🟣 Roast Until Tender: Cook the beetroot until it is completely tender and the skin rubs away easily for the best texture and naturally sweet flavour.
- 🌿 Keep Greens Vibrant: Wilt the silverbeet briefly rather than overcooking it, so it retains some texture and fresh colour.
- 🥜 Toast The Walnuts: Gently toast the walnuts with the garlic to bring out their rich, nutty flavour, but watch them closely to prevent burning.
- 🍷 Balance The Flavours: Red wine vinegar adds a bright acidity that balances the earthy sweetness of the beetroot and richness of the feta.
- 🧀 Add Feta Last: Crumble the feta over the finished salad so it stays creamy and distinct rather than melting into the warm ingredients.
- 🧤 Handle Beetroot Carefully: Wear kitchen gloves when peeling or cutting beetroot to help prevent its vibrant juice from staining your hands.
- 🥗 Serve Warm: For the best flavour and texture, serve the Warm Beetroot Salad while the roasted beetroot and wilted greens are still pleasantly warm.